The Goods
– 3 large boneless chicken breasts
– 1/2 stick (6 thin pads) Salted or Unsalted Butter
– Non-stick cooking spray
– Juice of 2 small fresh oranges (or similar citrus)
– 2 tablespoons citrus zest or 1/8 cup of thinly sliced slivers of the fruit skin
– 10-15 leaves fresh Basil, thinly sliced
– 2-3 stalks Green onion, thinly sliced
– 1/2 teaspoon Sea Salt
– 2 tablespoons Honey
– Frugé Premium Cajun Seasoning® (to taste)
– 2 tablespoon Brown Sugar
– 1 drop Sesame Oil
– 1/4 cup Soy Sauce
– 2 tablespoons Apple Cider Vinegar
– 1/4 cup Olive Oil
The Do’s
1. Preparation of Marinade:
– In a large bowl, combine citrus juice, citrus zest or slivers, fresh basil strips, green onion, honey, brown sugar, sesame oil, soy sauce, vinegar, and olive oil. Mix well.
2. Marinating Chicken:
– Fillet the chicken breasts to create cutlets.
– Generously season each side of the chicken with Frugé Seasoning®.
– Add seasoned chicken to the bowl of marinade, toss well to coat.
– Cover and refrigerate for at least 4 hours, stirring every hour or so.
3. Grilling:
– Preheat a flat grill, skillet, or traditional grill to medium-high heat.
– Spray the surface with non-stick cooking spray.
– Cook the chicken cutlets for an estimated 8 minutes on each side, rotating every two minutes and changing orientation on the grill. Lower the heat to medium after the initial first two flips.
– Ladle excess marinade on top of the chicken during cooking.
4. Checking Doneness:
– Cut one thick portion of a breast at about 6 to 8 minutes to check for completion.
5. Finishing Touches:
– Before removing the chicken from the heat, place a pad of butter on top of each chicken breast and sprinkle with sea salt. Finish with fresh slicked Basil for aesthetics.
6. Serving:
– Remove chicken from the grill and serve immediately