Grilled Orange Herb Chicken
Serves: 4
* feel free to use fresh Thyme and/or rosemary instead! You can't go wrong!
  • 2 organic free range whole chicken breasts (skinless, boneless)
  • Marinade:
  • Juice of 2 oranges (about ½ cup)
  • 2 Tbsp olive oil
  • ½ tsp dried herbes de Provence*
  • ½ tsp salt
  • Fresh ground pepper to taste
  1. Rinse and pat dry the chicken breasts.
  2. Place all marinade ingredients in a medium bowl and stir.
  3. Add the chicken breasts to the bowl, poke through the chicken with a fork so as let the marinade seep in and stir well to coat. You can keep in the fridge for a couple hours until ready to grill but it is not necessary. You can proceed to the next step.
  4. If you want to grill it on your stove top:
  5. Use a non-stick grill pan like the one in the photo below and preheat over a high flame until nice and hot, before proceeding. Do not add any oil!
  6. Place the marinaded chicken breasts on the Grill pan and grill on each side for 6-7 minutes each (do not fuss with it-- just let it grill on each side and only turn it once!). Discard extra marinade.
  7. If your chicken breast is very thick and it's still not cooked through after the allotted time, you can turn off the stove with the chicken still in the pan,and cover it for an additional 5-8 minutes, before slicing. It will keep all the juices and be perfectly tender and cooked through that way!
  8. if you want to use your BBQ grill:
  9. Prepare your gas grill for direct cooking over high heat (450-550 F).
  10. Place the coated chicken breasts on top of the grill (reserve some of the marinade) and close the lid. Set the timer to 5 minutes.
  11. When the timer goes off, turn the chicken over using a long-handled grill metal spatula, pour the remaining marinade on top and close the lid again. Set the timer for 5 minutes.
  12. When the timer goes off, remove the chicken from the grill.
  13. Using a sharp knife, cut each breast in ¼ inch slices at an angle.
Recipe by Cuisinicity at