Ingredients
6 whole oranges
1/3 cup grapeseed oil
1 Tbs fresh lime juice
3 cloves garlic, grated
3 Tbs shallots, grated
3 Tbs fresh rosemary, finely chopped
1 tsp kosher salt
½ tsp freshly ground pepper
2 lbs chicken breast or thighs
¼ cup dry white wine
¼ cup heavy cream or half and half
½ cup unsalted butter, cut into pieces
Directions
Preheat oven to 350°. Cut oranges in half. Lightly brush pulp with grapeseed oil. Heat an ovenproof pan on high. Place pulp sides down in the pan and quickly sear. Turn oranges over and place in oven until almost soft. Combine next 7 ingredients in large, zippered plastic bag. Make sure it’s combined. Add the juice of 4 of the oranges, reserving 2 for garnish. Add chicken, seal and refrigerate for 2 hours. RESERVING the marinade, cook chicken on oiled, heated grill for approximately 4 to 6 minutes per side (internal temp should be at least 165°). Allow chicken to rest. Place reserved marinade in heavy saucepan & heat on medium high until reduced – about 10 minutes. Strain into another saucepan & add cream; bring just to a boil, whisking entire time. Reduce to low heat; whisk in butter a little at a time. Add salt & pepper as needed. Serve over grill chicken. Garnish with reserved oranges.
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