Meet your new favorite marinade! This recipe calls for an entire orange half—peel and all—which combines with rosemary, honey, and other ingredients to create a sweet-and-tangy coating for chicken. It’s also great with pork--try it on chops, tenderloin, or ribs.
Regan Burns Cafiso
|1/2 orange, unpeeled, seeds removed, cut into chunks||1 tablespoon honey|
|3 garlic cloves, smashed and peeled||1 teaspoon coarse salt|
|1 tablespoon fresh rosemary leaves||1/2 teaspoon ground black pepper|
|6 tablespoons extra-virgin olive oil||Generous pinch of red-pepper flakes|
|2 tablespoons red-wine or apple cider vinegar||1 whole chicken, cut into 8 pieces|
Combine orange, garlic, rosemary, vinegar, olive oil, honey, salt, pepper and red-pepper flakes in a food processor; blend until orange is chopped into small pieces and mixture is well combined.
Season chicken with salt and pepper. Dip each piece in the marinade to coat and place in a large sealable plastic bag. Pour extra marinade into bag and seal. Refrigerate, turning the bag occasionally, for at least 2 and up to 8 hours.
Heat grill to medium. Remove chicken pieces from marinade and place on grill. Cook, turning often, until chicken is cooked through, about 20 to 30 minutes total. Serve immediately.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf