Ingredients You'll Need
- 2 lbs. Free Run, boneless, skinless chicken breasts (pounded thin)
- 1/4 cup olive oil
- 2 tsp. cornstarch
- 1/2 cup orange juice, freshly squeezed
- 1/2 cup orange marmalade
- 2 tbsp. lemon juice, freshly squeezed
- 1/4 cup honey
- 2 tbsp. hoisin sauce
- 1 tbsp. soy sauce
- 2 tbsp. red wine vinegar
- 2 tbsp. brown sugar
- 2 tsp. sriracha sauce
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. ginger powder
- 1/2 tsp. onion powder
- 1/4 tsp. pepper
Directions
- Whisk all ingredients together except chicken, olive oil and cornstarch
- Add 1/3 cup of the above marinade to a large freezer bag and whisk in 1/4 cup olive oil
- Add chicken and marinade for 60 minutes to overnight in the refrigerator
- Refrigerate remaining glaze separately
- When ready to grill, let chicken sit at room temperature for 15 minutes
- Preheat grill to medium heat
- Separate 3 tbsp. from reserved glaze into a small bowl
- Add remaning glaze to a small saucepan and whisk with 2 tsp. cornstarch
- Drain chicken from marinade and pat dry
- Grill chicken for 5-6 minutes per side, or until chicken is cooked through, basting with the 3 tbsp. of glaze
- Chicken is cooked when a thermometer inserted reaches 165 F
- Place covered saucepan on the grill or stove and bring to a simmer
- Once simmering, remove lid and whisk until thickened
- Once thickened, brush the cooked chicken with glaze
- Spoon extra glaze over the plated chicken
