A classic Italian pairing of orange and fennel livens up basic chicken. The sauce turns into a light glaze when brushed on the chicken at the end, but could also work as a marinade if you have time (chill overnight).
4 boned, skinned chicken breast halves
1 red onion, sliced into thick rings
1 fennel bulb, sliced 1/2 in. thick, plus 1/2 cup fennel fronds
1 teaspoon kosher salt
3 tablespoons olive oil
1/4 cup marmalade
1 tablespoon soy sauce
Zest and 3 tbsp. juice from 1 orange
1 orange, ends removed, cut into 8 thin slices
How to Make It
Heat grill to high (450° to 550°). Sprinkle chicken, onion rings, and fennel slices with salt and brush with oil.
Combine marmalade, soy sauce, and orange zest and juice in a medium frying pan. Cook over high heat, stirring as needed to keep from sticking, until boiling. Add orange slices, turning gently to coat. Remove from heat and set aside.
Grill chicken, onion, and fennel until chicken is cooked through, about 8 minutes, and vegetables have grill marks and are softened, about 10 minutes. In last few minutes of cooking, brush chicken with some of sauce from orange mixture, and cook until starting to caramelize, about 2 minutes.
Serve chicken over vegetables and orange slices and drizzle with sauce. Sprinkle with fennel fronds.
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