Grilled Tampico Chicken Breast

Chef Beorn Hockenhull's Note:

Based on a So Cal Mexican favorite involving marinating chicken thigh meat in Tampico brand citrus juice. In my version, I used whole chicken breast and use a blend of carrot and fruit juices for a healthier alternative! Great on the BBQ grill but works in a pan or in the oven too...Enjoy!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 1

Yield: 1.0 Grilled ...

• 6 ounces chicken breasts
• 1/8 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1 ounce carrot juice
• 1 ounce orange juice
• 1 ounce pear juice
• 1 ounce apple cider vinegar
• 1/2 teaspoon minced ginger
• 1/2 teaspoon minced garlic clove
• 1/2 teaspoon sriracha hot chili sauce

Directions:

1. In a bowl season the breast with salt and pepper.
2. Add carrot, orange, and pear juices along with apple cider vinegar.
3. Now incorporate ginger, garlic and chili sauce.
4. Use a rubber spatula or your hand to mix items together.
5. Cover bowl with plastic wrap and refrigerate for at least 20 minutes. (Okay to marinate overnight).
6. Remove from refridgerator and grill for 7 minutes on the first side, flip and grill 5 minutes on other side. (Internal temperature of 160-165 degrees).
7. Remove from grill and allow chicken breast to rest in a small bowl for 2 to 5 minutes.
8. Slice the breast at an angle.
9. Note: You can create a delightful reduction sauce to accompany your dish by doubling the amount of marinade made and saving half for your sauce before beginning your prep. Start with a hot sauce pan, add the reserved marinade liquid with 2 ounces of chicken broth and reduce sauce by half.