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Orange Jerked Chicken
By Cap'n RonPrep time: Cook time: Total time: Yield: 4 servings
The reduced marinade, becomes a rich warm sauce or dressing once the cream and the butter are added. True Island food wouldn't have these additions, and probably wouldn't be reduced.
This worked real well on top of the salad greens. The sauce dripped down onto the greens and became an excellent warm dressing.
Another way to serve this would be on a bed of Citrus Rice. Again, the sauce will drip down into the rice giving it the orange flavor of the chicken.
- 4 Medium, Chicken Breasts, boneless, skinless
- 2 Cups, Orange Juice
- 2 Medium, Limes, zest and juice
- 3 Tablespoons, Butt Kickin' Blacken ©, Jamaican Jerk
- 1/4 Cup, Heavy Whipping Cream
- Honey, optional, as needed
1. Place the chicken in a storage bag, then add the Orange Juice, Lime Juice and Zest, and Blacken. Mix it all around so the chicken is covered well and the spice is blended in.
Seal it, then place in the refrigerator to marinate. You can leave this there for 3 hours to 24, but don't let it stay too long because the lime juice will "cook" the chicken.
2. The next day:
Start the grill.
While it's heating up, remove the chicken from the bag and place the marinade in a saute pan.
Seal it, then place in the refrigerator to marinate. You can leave this there for 3 hours to 24, but don't let it stay too long because the lime juice will "cook" the chicken.
2. The next day:
Start the grill.
While it's heating up, remove the chicken from the bag and place the marinade in a saute pan.
3. Reduce the marinade until it's about 1/2 the volume. Then, remove 1/2 of it to use as a basting sauce.
4. Continue to reduce the marinade until it's real thick (the consistency of heavy syrup. Add about 1/4 cup heavy whipping cream and continue to reduce until it's a nice heavy sauce.
Taste the sauce, and adjust the seasonings as needed. If it seems too tart for your taste, you can add a little honey, maple syrup (the real stuff, grade-B dark amber), or dark brown sugar. Don't add too much because you don't want to overpower the blacken with sweetness.
Turn the heat off, and leave this in the pan, and go cook the chicken. You'll reheat it after the chicken is cooked and is resting.
Taste the sauce, and adjust the seasonings as needed. If it seems too tart for your taste, you can add a little honey, maple syrup (the real stuff, grade-B dark amber), or dark brown sugar. Don't add too much because you don't want to overpower the blacken with sweetness.
Turn the heat off, and leave this in the pan, and go cook the chicken. You'll reheat it after the chicken is cooked and is resting.
5. Cooking the chicken:
White Meat chicken cooks fairly quickly, so stay out there while it's cooking. Place the chicken on a hot grill, and flip after 5 - 7 minutes. Baste with the reduced marinade (not the one with the cream.
To Serve:
Slice and serve over mixed greens for a light lunch, or over Citrus Rice, for a larger meal. Either way, be sure to drizzle some of the Orange Pan Sauce over top.
White Meat chicken cooks fairly quickly, so stay out there while it's cooking. Place the chicken on a hot grill, and flip after 5 - 7 minutes. Baste with the reduced marinade (not the one with the cream.
To Serve:
Slice and serve over mixed greens for a light lunch, or over Citrus Rice, for a larger meal. Either way, be sure to drizzle some of the Orange Pan Sauce over top.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Orange Jerked Chicken
Orange Jerked Chicken
Butt Kickin' Blacken, Jamaican Jerk works great in a lot of desserts too!
ORDER SOME TODAY!
Leftovers can easily be he-heated in the pan sauce, then used on top of rice, or in a sandwich, or even in an omelette.
If I was to make the leftover chicken into an omelette, I wouldn't bother re-heating the chicken and sauce, because it'll warm up while it's cooking with the eggs.
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