Grilled Asian Chicken Breast
Grilled chicken is a favorite at our house and today was a sunny and beautiful Spring day so I thought why not try out something I've been rolling around in my mind? The flavors worked well together and the kids and Lin gave it a thumbs up :). I made extra for yummy salads for lunches tomorrow. 3 cups Juice from Freshly Juiced Blood Oranges 1 cup Orange Blossom Honey 1/3 cup White Balsamic Vinegar 1/3 cup Olive Oil 3 Garlic Cloves 3 inches Fresh Ginger Root 2 Tablespoons Lite Soy Sauce 2 Tablespoons McCormick Perfect Pinch Asian Seasoning 12-14 Chicken Breasts, trimmed I used my juicer for the oranges, garlic cloves, and ginger. Add the rest of the ingredients and pour over tenderized chicken breasts in a gallon or 2 gallon sized Ziploc bag. Refrigerate until about half an hour before putting them on the grill. Let them come to room temp before grilling. Use the tenderizing method you l...