WEEKDAYS 1e|12c|p

Allison Dalke's Grilled Orange Chicken and Romaine Salad

Allison Dalke
|
Servings: 4
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easy
|
30 to 60 min

Zesty Orange Chicken


  • Ingredients
  • step-by-step directions
Ingredients
Allison Dalke's Grilled Orange Chicken and Romaine Salad
Chicken:
  • 1/2 cup extra-virgin olive oil
  • 1 orange (zest and juice)
  • 2 cloves garlic (smashed)
  • 1 pinch of cayenne pepper
  • salt and freshly cracked black pepper (to taste)
  • 4 chicken breasts (boneless, skinless)
Romaine Salad:
  • 1 head of romaine lettuce (chopped)
  • 2 oranges (segmented, reserve 1/2 orange to juice)
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup extra-virgin olive oil
  • 1/2 red onion (slivered)
  • 1 pinch of cayenne pepper
  • salt and freshly cracked black pepper (to taste)
Directions
  • For the Chicken: Whisk together the marinade ingredients in a rimmed baking dish. Add the chicken and turn to coat. Allow chicken to marinate for up to 30 mins at room temperature.
  • Meanwhile, preheat the grill to medium-high. Remove the chicken from the marinade and place on the grill. Cook for 3 to 4 minutes on the first side then flip and continue to cook for 3 to 4 more minutes. Chicken should register 160ºF on a instant read thermometer when cooked. Remove from grill and serve with Orange and Romaine Salad.
  • For the Salad: In a large bowl, whisk together the orange juice, Dijon, oregano, honey and olive oil. Season with cayenne, salt and pepper. Toss together the remaining ingredients with the dressing.
  • Tips: 1. Depending on how much heat you like, use as much or as little cayenne pepper in the marinade and the salad dressing.
    2. Don’t marinate chicken for more than 30 minutes or the citrus from the orange juice will start to break it down.
    3. Try using pineapple in the salad instead of orange. 
Similar categories: Dinner Courses & Meals

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