This week for #SundaySupper we are all sharing recipes from Cristina Ferrare’s cookbook Big Bowl of Love. I don’t have a copy of her cookbook, yet. (After making this chicken it is on my birthday list, which is coming up hint,hint) But you can find the recipe I made along with many others on her website. I love how her recipes are easy,quick, and healthy, fitting perfectly with the theme of my blog. I’m sure once I get the cookbook and experiment a little you will be seeing more from her.
I picked this chicken dish not really knowing what to expect. I mean chicken is chicken right? But wow, the flavors in this dish were incredible. A little bit of spice balanced out with the citrusy orange marmalade, delicious! And you can bet since I bought orange marmalade for this I will be making coconut shrimp soon. I’m so glad I made a few extra pieces for lunch. I served this over an Asian inspired salad, recipe also below. The salad is great as a meal for two or a side for four. For more than two people you could serve the chicken with rice and salad or just double the salad.
Grilled Orange Ginger Chicken
Adapted from Cristina Ferrare
- 2 large chicken breasts, cut lengthwise (butterfly) all the way through
- ¼ cup seasoned rice wine vinegar
- ¼ cup orange marmalade
- 1 tsp red pepper flakes
- 1 tbsp fresh ginger, minced (or substitute 1 tsp ground ginger like I did after I forgot to pick up ginger at the store)
- 1 garlic clove, minced
- 2 tbsp olive oil
- ¼ cup white wine
1. In a glass bowl whisk together vinegar, marmalade, red pepper flakes, ginger, garlic, olive oil, and white wine.
2. In a large Ziploc place chicken and pour marinade over. Allow to marinate at least 4 hours up to overnight.
3. Remove chicken from marinade and drain on paper towels. Give each side a quick pat dry. Season with salt.
4. On a grill pan or outdoor grill, cook over medium high heat 3-5minutes per side depending on thickness. Check to make sure they reach an internal temperature of 165 degrees.
5. Let rest 5 minutes.
Serves 2 (for dinner) or 4 (as side)
For the salad:
- 1 package Spring Mix
- 1 10z can mandarin oranges, drained
- 1/3 cup sliced almonds
- 1-2 handfuls chow mein noodles
For the dressing:
- 2 ½ tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp sugar
- ½ tbsp soy sauce
- ¼ tsp ground ginger
- ¼ tsp dry mustard
1. In a dry skillet over medium heat toast the almonds, about 5-10 minutes, tossing frequently to not burn. Allow to cool.
2. Add all salad ingredients to a large bowl.
3. Whisk dressing ingredients together and pour over salad. Toss.