Fresh orange juice, olive oil and herbes de Provence (a combination of thyme, rosemary, marjoram, lavender, oregano) seep through these organic chicken breasts grilled to perfection! So simple, so tender and so juicy, it’s a cinch to make and it’s delicious every time. You can grill it on your BBQ outside in the summer but it’s just as easy to grill inside in the cold months. I just use a simple grill pan and preheat over a high flame until nice and hot, before proceeding. I just adjust the timing to make sure it’s cooked through (an additional 2 minutes per side)–Don’t overcook! I love to slice it at a slant and serve over mixed greens or in a panini with fresh sliced avocado, tomato and baby spinach, but really the options are limitless!
Grilled Orange Herb Chicken
- 2 organic free range whole chicken breasts skinless, boneless
- Juice of 2 oranges about 1/2 cup
- 2 Tbsp olive oil
- 1/2 tsp dried herbes de Provence*
- 1/2 tsp salt
- Fresh ground pepper to taste
Rinse and pat dry the chicken breasts.
Place all marinade ingredients in a medium bowl and stir.
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.
If you want to grill it on your stove top:
Use a non-stick grill pan and preheat over a high flame until nice and hot, before proceeding. Do not add any oil!
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.
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!
Using a sharp knife, cut each breast in 1/4 inch slices at an angle.