Grilled Chicken with Orange Ginger Glaze

What You’ll Need:
Platinum 3 Quart sauce pan, Platinum 4 Quart Roaster, Platinum Vacuum lid and pump, Platinum 1.8 Quart Sauce Pan, Platinum Grill Pan

Ingredients:

• 2 Cups of fresh squeezed Orange juice
• Grated zest of 1 orange
• 3 cloves of garlic, minced
• 2 Tablespoons minced fresh ginger
• 1/2 cup chopped green onion, white and light green part only
• 1 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• 2 teaspoons salt
• 1/2 teaspoon fresh ground pepper
• 8 boneless, skinless chicken breasts

Orange – Ginger Glaze ingredients:

• 2 Tablespoons Extra virgin olive oil
• 4 cloves of garlic, minced
• 2 Tablespoons minced fresh ginger
• 1/2 cup orange marmalade
• 1/4 cup water
• 2 Tablespoons dry mustard

Directions:

For the Orange-Ginger marinade, in Platinum 3 Quart sauce pan over medium heat, combine the orange juice, orange zest, garlic, and ginger. Bring to a gentle boil. Cook uncovered until reduced by half, about 12 – 15 minutes. Remove from heat and let cool to room temperature. Whisk in Onion, red pepper flakes, olive oil, salt, and pepper. Blend well.

Using your Platinum 4 Quart Roaster, Pour a small amount of marinade to coat bottom. Add two chicken breasts and pour a little more marinade covering them. Repeat until all chicken is covered. Cover with Platinum Vacuum lid and pump out air. Marinade for an hour refrigerated. Remove 30 minutes before cooking.

For Orange-Ginger glaze, in Platinum 2 Quart Sauce Pan over low heat warm Olive oil and swirl to coat bottom of pan. Add the garlic and ginger and cook, stirring continually until fragrant, about a minute. Add marmalade and mix well. In a small mixing bowl whisk together the water and dry mustard. Blend well. Add to marmalade mixture and cook, stirring occasionally for about 3 minutes. Remove from heat and let cool.

Remove chicken from marinade, drain off excessive marinade. Discard marinade. Preheat Platinum Grill Pan on medium heat. Place chicken in Grill pan and cook each side approximately 5 minutes or until tender and juices run clear when meat is cut into.

Serve with glaze spooned over top.

Serves 8

Bon Appetit!