California Raisin-Orange Chipotle Grilled Chicken Breast
Sweet and spicy marinade adds a kick to grilled chicken.
California Raisin-Orange Chipotle Marinade
- 1 cup California raisin juice concentrate*
- 1 cup frozen orange juice concentrate, thawed
- 1 cup minced red onions
- 2 tablespoons Dijon mustard
- 1/2 teaspoon chipotle powder
- 1 teaspoon sea salt
- 1 cup fresh lime juice
- 1 cup olive oil
- 60 boneless, skinless chicken breasts (4 to 6 ounces each)
- Olive oil; as needed
- Sea salt; as needed
- Freshly Ground Black Pepper as needed
For Marinade, combine all ingredients, except olive oil, in a high speed blender and process to mix well. Then, with blender running, add olive oil in a slow steady stream and process until emulsified. Remove 1/2 to 3/4 cup of marinade; set aside. Turn remainder into clean storage container and store in refrigerator until ready to serve.
To prepare Chicken, using the reserved marinade, brush onto both sides of each breast and let stand several hours or overnight.
Heat a charcoal grill to medium high. Pat chicken dry with paper towel; drizzle with olive oil and season to taste with salt and pepper on both sides. Grill, turning once, until done (170°F internal temperature); arrange on sheet trays and drizzle again with olive oil and adjust seasonings.
To serve, cut each breast diagonally into 4 slices and shingle into chafing dish. Drizzle with refrigerated Raisin-Orange Chipotle Marinade and top with Golden Raisin-Orange Salsa (see recipe under Foodservice Recipes ~ Sauces).
Nutrition Facts Per Serving
Calories 210 (24% from fat); Total Fat 5g (sat 1g, mono 3g, poly 1g, trans 0g ); Cholesterol 80mg; Protein 33g; Carbohydrate 6g; (Dietary Fiber 0g; Sugars 6g; ); Iron 1mg; Sodium 140mg; Calcium 21mg; Potassium 409mg
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