Broiled Maple Orange Chicken Breasts
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Item No.
551004
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
120806
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1/3 cup Stonewall Kitchen Maine Maple Champagne Mustard
- 1/4 cup fresh orange juice
- Grated zest of 1 large orange
- 2 Tablespoons Stonewall Kitchen Roasted Garlic Oil
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon flat-leaf parsley, minced (plus additional parsley for garnish)
- Freshly ground black pepper to taste
- 2 medium whole chicken breasts* (bone in) split, rinsed and patted dry
Directions
- Stir Maine Maple Champagne Mustard, orange zest, Roasted Garlic Oil, Worcestershire sauce, parsley and pepper together in a bowl.
- Pour into a large Ziploc plastic bag. Add chicken breasts, turning to cover well. Refrigerate for at least 4 hours or overnight, turning once or twice.
- Heat broiler. Place breasts flesh side down in a shallow baking pan and spoon some of the marinade over them. Broil about 6-7 inches from heat for about 10-12 minutes.
- Turn chicken over and spoon remaining marinade. Cook until breast meat is done and skin is browned, 7-8 minutes. Remove and allow to stand for 5 minutes. Sprinkle on remaining parsley and serve.
