Chris Grilled Orange Chicken Food

CHRIS' GRILLED ORANGE CHICKEN

Steps:

• Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
• Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
• Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

CHRIS' GRILLED ORANGE CHICKEN

Steps:

• Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
• Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
• Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

GRILLED ORANGE CHICKEN FINGERS

Steps:

• cut chicken crosswise into 3/4-inch wide strips.
• in a medium sized bowl,whisk together mustard, orange juice, honey, sesame oil and pepper until smooth.
• add chicken strips and toss to combine.
• cover and marinate in the refridgerator for about 15 minutes.
• meanwhile prepare grill or preheat the broiler.
• lightly oil rack or coat with nonstick cooking spray.
• remove chicken strips from marinade.
• discard any remaining marinade.
• grill or broil for 2 to 3 minutes per side, or until no longer pink in the center.
• season with salt and serve.

GRILLED ORANGE CHICKEN SKEWERS W/CRANBERRY PLUM SAUCE

Steps:

• Cut each chicken thigh into 12 small pieces. On a bamboo skewer, place 3 pieces of chicken alternately with 1 piece green bell pepper and 1 piece red bell pepper. Set aside.
• In large shallow baking dish, combine all remaining ingredients except the orange to make marinade. Dip chicken skewers in mixture to coat; arrange skewers in baking dish, cover and marinate for at least 2 hours or overnight.
• At cooking time, prepare Cranberry Plum Sauce; keep warm until needed. Drain chicken. Place skewers over hot charcoals, grilling for 3 to 5 min.; turn once or until chicken is done, about 2 minute on each side. (Or, broil skewers for 4 min., turning skewers once to cook about 2 minute on each side.).
• Arrange on serving platter around bowl of Cranberry Plum Sauce. Garnish with orange slices.
• Cranberry Plum Sauce: In medium saucepan, mix all ingredients. Whisk mixture over medium heat until well-blended and hot. Pour into small serving bowl. Serve warm with chicken.

CHRIS' GRILLED JALAPENO WRAPS

Steps:

• Wash jalapenos and remove stems.
• Cut them in half lengthwise and remove seeds and veins. (Wearing a glove is a good idea).
• With your fingers, stuff peppers with cream cheese then put a small amount of cheddar on the cream cheese and wrap with a slice of bacon.
• When wrapping bacon around pepper, start with the end of bacon on the cut side and gently press bacon into the cheese to hold and repeat with other end if it ends on cut side.
• Grill for 10-15 or until bacon is browned and peppers are desired tenderness, turning once.