Moroccan Citrus Chicken with Honey Citrus Sauce
Serves: 4
Prep Time: 12 minutes
Total Time: 1 hour, 20 minutes
3 Tablespoons extra virgin olive oil
1/4 cup fresh orange juice plus zest of 1 orange
2 Tablespoons lemon juice plus zest of 1 lemon
2 cloves garlic, minced
1 Tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons table salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
2 Tablespoons honey
2 green onions, sliced thin on the diagonal
1. Make Marinade: In a medium jar with a tight fitting lid, shake together oil, juices and zest, garlic, cumin, coriander, salt, cinnamon and cardamom until combined.
2. Marinate Chicken: Place chicken in a large zipper bag and pour marinade over chicken. Refrigerate chicken 45 minutes.
3. Grill Chicken: About 20 minutes or so before chicken is finished marinating, turn grill on high and preheat until very hot. Transfer chicken to hot grill and cooked 4 minutes on first side. Flipping once, and cook another 3 minutes, about 6 – 7 minutes total.
4. Make Sauce: While chicken cooks, make sauce. Transfer reserved marinade to a small saucepan and bring to a boil over high heat. Let boil 3 minutes, whisking often to combine. Remove from heat. Add honey and whisk to incorporate.
5. Rest Chicken: Transfer cooked chicken to a plate and tent loosely with foil. Let rest 5 minutes.
5. Finish & Serve: To serve, transfer cooked breasts to a serving platter. Pour any accumulated juices into the sauce and whisk to combine. Drizzle some of the sauce over chicken and serve the rest alongside. Sprinkle with green onions. Serve and enjoy!
