THIS recipe zings up chicken breasts and gives them a full hit of flavour.
You might not think to add sugar to a recipe like this, but the combination of oranges and muscovado sugar creates a gorgeous, sticky coating that’s perfect for a midweek summer meal.
Thanks to Tate & Lyle for this week’s great recipe.
4 skinless, boneless chicken breasts
2 tbsp olive oil
Zest and juice of 1 orange
1 orange, sliced
1 tbsp Tate & Lyle Dark Muscovado Sugar
1 tbsp balsamic vinegar
1 small red onion (thinly sliced)
4-6 garlic cloves (peeled and sliced)
2 tsp fresh thyme leaves (plus sprigs to garnish)
Slice/score each chicken breast 3-4 times and set aside. In a large bowl, mix together the olive oil, orange zest and juice, sugar and balsamic vinegar. Season with salt and freshly ground black pepper.
Add the chicken breasts and then add the onion, garlic, thyme leaves and orange slices. Turn to coat, then cover and refrigerate. Leave to marinate for 1-2 hours.
Preheat the grill to medium high. Put the chicken breasts on to a shallow roasting tray and pour over about half the marinade. Grill for about 6-7 minutes.
Turn over and add the remaining marinade. Grill for a further 6-7 minutes until the chicken is tender and thoroughly cooked.
Check with a sharp knife – the juices should run clear. Serve garnished with thyme sprigs.