Wednesday, July 25, 2012

Brown Sugar and Citrus Grilled Chicken Breasts

I just love to try new chicken recipes and especially grilling recipes in the summer.  This particular recipe hit all the high notes for us with the combination of sweet and spicy with the smokiness of the grilling.  This is really quick, easy and absolutely a flavor party in your mouth.  You certainly could grill this indoors on a grill pan just as easily as grilling it outside.

I served this with grilled corn on the cob and Sauteed Squash.

Brown Sugar and Citrus Grilled Chicken Breasts
Makes 2 servings

1 tablespoon unsalted butter
1/4 cup packed light brown sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon orange marmalade
1 heaping teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon Sriracha, or other hot sauce
2 (6-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper

Combine butter, brown sugar, lemon juice, marmalade, mustard, paprika, and Sriracha in a small saucepan.  Bring mixture to a simmer and cook until sugar is dissolved and mixture has thickened.  Transfer half the sauce to a small bowl for basting and keep remaining sauce warm over low heat until ready to serve.

Meanwhile, prepare the grill for direct cooking over medium heat (350-450 degrees).

Season chicken breasts to taste with salt and pepper.  Grill the chicken, smooth side down first, covered over direct medium heat for 2-3 minutes.  Flip chicken and, using a basting brush, brush chicken with some of the reserved sauce.  cover and grill for another 4-6 minutes.  Flip chicken again, brush with sauce, cover, and grill for another 2-3 minutes or until chicken registers an internal temperature of 165 degrees.

Remove chicken to a platter and brush with additional reserved sauce.  Cover loosely with foil and allow to rest for 5 minutes before serving.  Serve warm with remaining sauce in saucepan.

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