Weeknights, for most of us, are NOT the nights to get all experimental in the kitchen. After dealing with the evening commute and the kids’ after-school activities, really what we want is for those dinner ingredients to magically combine and plate themselves in front of us.
Well, what if we told you that you could put a special twist on a routine chicken breast – one that you could accomplish with one eye open, one hand tied behind your back – and just four easy-to-find ingredients?
Salvation is here – this Orange Soy Chicken is the embodiment of “easy weeknight supper.”
When the kids get home from school, make up the marinade in minutes. Put the chicken in the marinade in a plastic bag, and refrigerate for two hours — about the time it takes the kids to do their homework or go to soccer practice.
Then, grill the chicken in minutes, and save four of the chicken breasts to use in meals later in the week. Think quesadillas, soups, or as a topping for pizza with a store-bought crust.
Planning ahead will save time during a busy week. Use the same technique with anything you grill – make extra and repurpose it in a completely new dish.
- Juice from 4 navel oranges
- 4 tablespoons soy sauce
- 4 tablespoons dark brown sugar
- 3 cloves garlic, sliced
- 8 skinless boneless chicken breasts
- Salt and pepper, to taste
- Whisk the orange juice, soy sauce, brown sugar and garlic in a medium bowl. Pour the marinade into a heavy-duty gallon bag and add the chicken. Marinate in the refrigerator for 2-4 hours.
- Preheat grill to medium-high. Remove the chicken from the marinade and pat dry. Season with salt and pepper to taste.
- Grill the chicken for 3 minutes; then turn from “10 o’clock to 2 o’clock” to create diamond grill marks.
- Grill another 3 minutes, and then flip and repeat on the other side. Check the internal temperature with a digital thermometer. When the chicken breasts reach 165°F, take them off the grill, tent with foil and let them rest 5-10 minutes before serving.