Golden Chicken Breasts, Grilled
Brown Rice and Spinach Pilaf
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
We're not really marmalade lovers, but, I do love the flavors they add to marinades. Orange is easy to find, but if you can get lemon or grapefruit, use one of them instead for a slightly different flavor. They add just enough sugar to help the meat get slightly caramelized. We'll use them all summer long.
Golden Chicken Breasts, Grilled
Total time: 30 minutes
When you are marinating any sort of meat it helps to poke a fork into it, then turn the meat several times to soak up the marinade. The orange marmalade and sherry give the chicken sweetness, while the ginger and garlic add some heat.
Ingredients:
- 2 boneless, skinless chicken breasts
- Marinade:
- 3 tbs soy sauce
- 3 tbs orange marmalade
- 3 tbs dry sherry
- 1/4 tsp powdered or 1 tsp fresh, chopped ginger
- 1/2 tsp garlic powder - or 2 cloves minced
Instructions:
- In small bowl mix all ingredients for marinade.
- Put chicken breasts in shallow baking dish (or something with sides) and pour marinade over.
- Let marinate for 15 minutes.
- Cook on barbecue grill for 12 - 15 minutes or until done. Test by taking a peak - stick a knife in the center and see if it is still pink - if it is, cook another 5 minutes.
- Or can be baked in 400F oven for 20 - 25 minutes or until done - test.
- Remove and serve, sliced if you like.
Brown Rice and Spinach Pilaf
Total time: 25 minutes
This rice is cooked in beef stock, just to vary the flavor a bit. Substitute Basmati.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) beef stock
- 1 medium carrot
- 1/2 medium onion
- 3oz (90gr) spinach
- 1 tsp soy sauce
- 1 tsp dried marjoram
- 2 tsp oil
Instructions:
- Cook rice, marjoram, in beef stock according to package directions.
- Roughly chop the carrot and onion.
- Heat oil in a medium skillet. Add carrot and onion, sauté until tender.
- Pick through spinach, discarding any damaged leaves.
- Wash and drain well. Slice any very large leaves.
- When rice is done, add it to the skillet, along with the spinach and soy sauce.
- Cook, stirring, just until the spinach starts to wilt. Serve.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, dish for marinating, small saucepan, lid,
medium skillet, barbecue grill, tools or skillet
Make marinade, spoon over chicken
Light/turn on barbecue grill
Wash, drain spinach, slice large leaves
Chop carrot, onion, sauté |
Start to cook rice
Start to cook chicken
Pause while stuff cooks
Turn chicken
Mind the carrots, onions
When rice is done, add to skillet with spinach, soy
Remove chicken, slice if you like
Finish rice pilaf
Serve |