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Tropical Orange Grove Chicken Recipe


The Beer Fox says, “Delight in the glazed sweetness of citrus-drenched chicken, enhanced by the grandeur of a complex brew in an award-winning mustard! Your superior blend of culinary art comes alive over a hot bed of charcoal and hickory chips.”

Recommended Specialty Mustard: Sierra Nevada Porter & Spicy Brown Mustard, Sierra Nevada Brewing Company, Chico, California USA

Porter & Spicy Brown Mustard – Deep Yellow Ochre – Blends of deep-roasted barley malts with hints of caramel produce a complex, rich and smooth elegance within a savory tang.

2 chickens or 3 chicken breasts, cut in halves or quarters
¾ C. lemon juice
¾ C. orange juice
1/3 C. orange blossom honey
¾ C. olive oil
2 tablespoons Sierra Nevada Porter & Spicy Brown Mustard
½ teaspoon thyme
½ teaspoon sage
1 orange
Orange slices and parsley, for garnish.

Remove skin from chicken, if desired. Place chicken pieces in plastic bag.

Prepare marinade: Mix together lemon juice, orange juice, honey, oil, Sierra Nevada Porter & Spicy Brown Mustard thyme and sage until thoroughly blended. Pour into plastic bag with chicken. Cut orange in half-inch wedges and add to marinade/chicken. Tightly close bag, and gently turn to coat chicken.

Marinate in refrigerator 2-6 hours, turning several times to evenly coat chicken with seasoned blend.

To grill, remove chicken from marinating bag. Reserve marinade in basting bowl. Place chicken, skin side up, 6-8 inches over a hot bed of charcoal and hickory chips. Brush occasionally with reserved marinade. Grill 20-25 minutes, on each side or until chicken is thoroughly cooked.

To serve, garnish with fresh orange slices and parsley.

* Health Benefit: Rich in protein, B-complex vitamins, vitamin C, phosphorus, iron, zinc, potassium, folic acid

Beer Fox Tip:  Where can you find Sierra Nevada Specialty Mustards ? - Click Here!

Cheers!

 

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Content copyright © 2013 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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