Ingredients
Servings: 4Prep: 10 minCook: 10 min
This grilled chicken breast served over pasta of your choice has an orange marmalade and burgundy glaze that is basted on as it grills. Grill the chicken over indirect heat so that it doesn’t burn and to retain moisture in the meat. Save a little of the sauce to serve along with the chicken for dipping
- 1/4 cup orange marmalade
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 cup burgundy
- 4 skinless, boneless chicken breast halves (about 1 pound total)
- Hot cooked pasta (optional)
- Fresh thyme (optional)
- Orange slices (optional)
Directions
- For sauce, in a small saucepan combine orange marmalade, cornstarch, and salt. Stir in burgundy. Cook and stir until mixture is thickened and bubbly. Cook 2 minutes more.
- Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with sauce; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. Brush with remaining sauce before serving. Serve over hot cooked pasta, if desired. Garnish with fresh thyme and orange slices, if desired.
- To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken on grill over drip pan. Cover and grill for 15 to 18 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 10 minutes of grilling.
