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Citrus Grilled Chicken with Mesquite Honey
Topic Started: September 12, 2008, 1:20 pm (116 Views)
SonofSargas
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wandering teacher of the bizarre and unusual
Mesquite honey, widely available in the Southwest, adds a light, smoky flavor to the
chicken. Any honey can be used in its place.
6 Servings
1/2 teaspoon coriander seeds
1/4 teaspoon aniseed
1/2 cup honey, preferably mesquite
1/4 cup fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
2 medium scallions, finely chopped
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
6 skinless, boneless chicken breast halves (about 5 ounces each), pounded to a
1/2- inch thickness Kosher salt and freshly ground pepper
1. In a small skillet, toast the coriander and aniseed over moderate heat, tossing,
until fragrant, about 4 minutes. Transfer to a mortar or spice grinder; grind to a
powder. In a large non-reactive dish, whisk the honey, lemon juice, orange juice,
lime juice, scallions, thyme, rosemary, sage, and ground spice mixture. Add the
chicken breast halves to the marinade and turn to coat. Let stand at room
temperature for 30 minutes.
2. Light a grill or heat a cast-iron skillet, preferably
ridged, over moderately high heat. Remove the chicken breasts from the marinade
and season with salt and pepper. Grill or sear the chicken, in batches if necessary,
for about 4 minutes, or until opaque around the edges. Turn and cook for about
3 minutes longer, or until opaque throughout. Brush the chicken with the marinade
occasionally while grilling. Transfer the chicken to a platter and serve.
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