Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Tuesday, September 5, 2017

Honey Grilled Chicken with Citrus Salad and Toasted Almonds

It’s been a while since a recipe has shown up on the blog and we’re sorry about that.  Not that we haven’t been cooking or eating (ha, ha) but I just never got around to writing things down.  Some readers have expressed interest in us (well, really me, since Betsy doesn’t cook) sharing recipes of dishes that show up on our Instagram feed.  We heard you and decided to put down the spatula and start typing. 

Labor Day weekend means the end of summer so I thought this was the appropriate time to publish a recipe that has been one of our favorite dishes of the summer.  It has all the things that make summer great – light up the grill, throw on some meat and balance it out with summer sweet fruit and a cool glass of wine. 

The recipe was adapted from Saveur Magazine and can have lots of variations depending on what you like and have on hand.  We prefer chicken breasts on the bone which I like to cut in half which helps with even cooking.  Grapefruit, orange, and lemon are my usual citrus standards but if there is blood orange or meyer lemon available, I am all over it.  I like to marinate the chicken for a couple hours but 30 minutes works too. The dish gets topped with nuts for some crunch and texture so feel free to use pistachios, toasted pine nuts, or my choice - toasted almonds.  The citrus in this dish balances out the sweetness the honey brings to the marinade. Just be aware that honey (or any other sweet ingredient) may lead to charring from flare ups and a darker skin.  I like to cook the chicken under indirect or low heat to prevent too much blackening before the chicken is cooked.  And, after I take the chicken off to rest, the citrus supremes go on the grill to caramelize.  What is a “supreme” you say?  A fancy culinary term for when you cut off the rind and slice between each membrane to yield pieces of fruit.  But you certainly don’t have to do that step.  You could just cut it up anyway you like.  This is your dinner, make it what you like. 

Serving size: 2


12  cup fresh orange juice
14 cup honey
1 Tbsp. rosemary, minced
2 sprigs thyme 
Kosher salt and freshly ground black pepper, to taste
2 chicken breasts on the bone, cut in half
12 cups cilantro or micro greens
2 Tbsp. almonds, toasted 
1 lemon, supreme
1 navel orange, supreme
1 red grapefruit, supreme


Mix orange juice, honey, rosemary, thyme, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill.  Cook skin-side down, flipping once, and basting occasionally with remaining sauce.  Cook 12–15 minutes until done. Transfer chicken to a platter and let rest for 15 minutes before serving.  Place citrus supremes on a grill pan and grill two minutes on each side until slightly charred and warm.  Add supremes, cilantro, and almonds to the chicken and serve.   

Simple and easy for a little taste of summer.  

No comments:

Post a Comment

We love hearing from you, so please drop us a comment