Orange Sriracha Glazed Chicken With Ancho-Citrus Relish
- Ready In:
- 2hrs 14mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
For Brining the Chicken
- 118.29 ml kosher salt or 59.14 ml table salt
- 118.29 ml sugar
- 4 (680.38 g) boneless skinless chicken breasts
-
For the Relish
- 2 limes, juice of
- 29.58 ml olive oil
- 2.46 ml dried ancho chile powder
- 8 orange sections, white pith removed, roughly chopped
- 3 green onions, thinly sliced (white & part of green)
- 44.37 ml chopped of fresh mint
-
For the Glaze
- 236.59 ml orange marmalade
- 29.58 ml soy sauce
- 14.79 ml toasted sesame oil
- 14.79 ml rice wine vinegar
- 14.79 ml sriracha sauce
-
To Finish the Dish
- 1.23 ml fresh ground black pepper
- 2.46 ml salt
directions
- To Brine the Chicken: Fill a large container with 4 quarts water. Pour the salt and sugar into the water and stir until dissolved. Put the chicken breasts in the brine, cover, and refrigerate for 1 1/2–2 hours.
- In the meantime, make the relish and the glaze.
- To Make the Relish: In a medium bowl, combine the lime juice, olive oil, chili powder, chopped orange, green onions and mint until the pieces of orange are evenly coated with juice, oil and seasonings. Cover and refrigerate.
- To Make the Glaze: Combine the marmalade, soy sauce, sesame oil, vinegar and sriracha sauce to a rolling boil and continue to cook on high heat for 3 minutes. Remove from the heat and cool before using to baste the chicken.
- To Finish the Dish: Preheat the grill (or a grill pan) to medium-high. Remove the chicken from the brine and dry with a paper towel. Season with the salt and pepper; then grill until an instant-read thermometer inserted into the thickest part of each reads 165°F, 5-7 minutes per side. Brush with the glaze 5 minutes before the chicken is done. Glaze again on other side about a minute before removing from the grill. To serve, top each grilled breast with one-quarter of the relish.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!