Grilled Orange Chicken Fingers
The simple, sweet orange glaze for the chicken can be whipped up fast; marinating time is just 15 minutes and the marinade caramelizes deliciously on the grill. Serve this with carrot sticks and baked potato wedges, tossed with herbs and olive oil.
Yield: 4 servings
Active Time: 10
Total Time: 30
- 1 pound boneless, skinless chicken breasts, trimmed
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons frozen orange juice concentrate, thawed
- 1 1/2 tablespoons honey
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Cut chicken crosswise into 3/4-inch-wide strips. Whisk mustard, orange juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.
- Meanwhile, prepare grill or preheat the broiler. Oil the grill rack (see Tip) or coat a broiler pan with cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil the chicken until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.
Nutrition Bonus: Selenium (28% daily value), Vitamin C (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 3 very lean meat