Ingredients:

  • ½ cup (120ml) Freshly Squeezed Orange Juice
  • Zest of 1 Orange
  • ⅓ cup (80ml) Honey
  • 2 tablespoons (30ml) Soy Sauce
  • 1 tablespoon (15ml) Olive Oil
  • 1 tablespoon (15ml) Dijon Mustard
  • 2 cloves Garlic, minced
  • ½ teaspoon Ground Black Pepper
  • ½ teaspoon Salt
  • ¼ teaspoon Crushed Red Pepper Flakes (optional)
  • 4 boneless, skinless Chicken Breasts (about 6oz/170g each)
  • Olive Oil, for grilling
  • Chopped Fresh Parsley or Cilantro, for serving (Optional)
  • Orange Slices or Zest, for presentation (Optional)

Instructions:

  1. In a bowl, whisk together orange juice, orange zest, honey, soy sauce, olive oil, mustard, garlic, salt, pepper, and red pepper flakes (if using).
  2. Place chicken in the bowl with the marinade (or in a zip-top bag). Ensure chicken is fully coated. Refrigerate for at least 1 hour, up to 8 hours.
  3. Preheat grill to medium-high heat (about 375-450°F / 190-230°C). Clean and lightly oil the grill grates to prevent sticking.
  4. Remove chicken from marinade, letting excess drip off. Discard the used marinade or reserve a small amount (1/4 cup) and boil for 5 minutes for basting. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Optional: Brush with boiled reserved marinade during the last few minutes of grilling.
  5. Remove chicken from grill and let rest for 5 minutes before slicing and serving. Garnish with fresh herbs and orange slices, if desired.