Well our new product, Bone-in Skin-on Chicken Breast, was a huge hit.
You still have until tonight, Tuesday May 26th at midnight, to place your order for week ending May 30th.
Try this simple delicious recipe!
Flash-Grilled Chicken Breasts with Orange-Maple Syrup Sauce
Juice of 2 oranges
Zest of 1 orange
1/2 Cup pure maple syrup
4 boneless, skinless chicken breast halves, halved lengthwise to make 8 pieces
3 Tablespoons extra-virgin olive oil
1 Tablespoon fresh thyme leaves
Sea salt and freshly ground black pepper, to taste
Orange slices, for garnish
To make the sauce, combine the orange juice, orange zest, and maple syrup in a bowl. Stir until well blended and reserve for later.
Brush each breast with the olive oil, followed by the thyme leaves, and salt and pepper, to taste. Put the chicken into a gallon-sized Ziploc freezer bags, press the air out, and seal it. Place on a cutting board and roll a rolling pin over the chicken to flatten to about a ½-inch thickness.
Grill the chicken for 2 minutes; turn over and grill for 2 more minutes. Before turning again, brush the top side with three-fourths of the orange-maple syrup sauce, flip, and then brush the other side and grill for 2 more minutes.
To test for doneness, cut into the thickest part or test with a meat thermometer (160 degrees for done, as the temperature will rise 5 degrees after the chicken is removed from the grill). If the chicken is pink or underdone, brush with more finishing sauce and grill for 1 more minute on each side. When done, remove the chicken from the grill to a cutting board. Cut lengthwise into ½-inch strips and serve immediately with the rest of the sauce. Garnish with orange slices.