Grilled Orange Chicken with Cucumber Orange Salad
Grilled chicken fillets basted with an orange and thyme grilling sauce, served with a light cucumber and orange salad.
Servings: 2
Ingredients
- 2 4 oz. each boneless, skinless chicken breast fillets
- kosher salt to taste
- fresh ground black pepper to taste
- 2 tbsp. white balsamic vinegar
- * ½ tsp. plus 1 tsp. orange zest divided
- * 2 tbsp. fresh orange juice
- 1 tbsp. honey
- 2 tsp. fresh thyme plus additional for garnish
- ¼ tsp. Hy-Vee Dijon mustard
- ⅓ c. olive oil
- 1 mini cucumber cut into thin ribbons
- 3 oranges segmented
Instructions
- *First zest 2 oranges. Then cut the peel off these 2 oranges, and cut between segments to release orange slices from the membrane (see video link in the post.) Juice remaining orange.
- Combine balsamic vinegar, 1/2 teaspoon orange zest, orange juice, honey, thyme, and Dijon mustard. Whisk in olive oil. (Note - or you can place these ingredients in a jar with a tight lid, or a salad dressing container, and shake to combine.) Season dressing to taste with additional salt. Set half aside for vinaigrette. Add 1 teaspoon additional orange zest to the remaining vinegar mixture for grilling sauce.
- Preheat grill to medium-high heat.
- Season chicken with salt and pepper and brush both sides of chicken with grilling sauce.
- Grill 7 to 10 minutes or until the chicken is done, brushing halfway through with additional grilling sauce. Note - cooking time will vary based on the thickness of the fillets.
- Arrange cucumber ribbons and orange segments alongside grilled chicken on 2 serving plates. If desired, garnish with thyme sprigs. Drizzle salad and chicken with reserved vinaigrette.