Saw this recipe on the FoodNetwork from the Neely’s while I was on the elliptical. Yes, I planned dinner as I exercised. I changed it a bit, but this is my version.
This is a great recipe for a BBQ chicken that’s just right. The perfect blend of a lighter sweet taste from the honey and orange mixed with just a “hint” of tangy flavor from the hot sauce and mustard. YUM!
I made this with the Wild Rice Salad here on my blog and oh my goodness what a great meal! Enjoy!
1/2 Cup – fresh squeezed orange juice
1/4 Cup – olive oil
1/4 Cup – hot sauce, any kind
1/4 Cup – Dijon mustard
1 Tablespoon- grated orange zest
1 pkg.- chicken tenderloins
Whisk the ingredients together in a glass bowl. Place your chicken in the marinade and toss well. Cover with plastic wrap and let marinate for 1 hour to over night in the refrigerator.
4 Tablespoons – Butter (1/2 stick)
1/4 Cup – honey
1/4 Cup – freshly squeezed orange juice
1/4 Cup – BBQ sauce, any kind. (I picked a hickory BBQ sauce, so I wouldn’t add any more sweetness.)
1 Tablespoons – grated orange zest
2 Tablespoons – Dijon mustard
1/4 teaspoon – allspice
Cover with plastic wrap and set aside
Remove chicken from refrigerator 1 hour before grilling and allow to come to room temperature.
Prepare the grill to medium heat.
Drain the marinade from the chicken and pat dry.
Divide the glaze into two small ramekins or dishes. (One to use for the basting brush and one to take to the dinner table to add extra glaze.)
Place each piece of chicken on the hot grill and using a basting brush coat with the glaze.
Cook until chicken is white in the middle. (For tenderloins approx. 10-12 minutes, for chicken breasts, 20-25 minutes.)
Serve on a platter with extra glaze on the side for dipping. Just a great summer meal. Light, flavorful and healthy.