La Choy Orange Festival Chicken Food

CRISPY-SKINNED CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

LA CHOY ORANGE FESTIVAL CHICKEN RECIPE

Steps:

• In large bowl, combine all ingredients except for chicken and orange slices. Mix well. Add chicken, cover, and marinate in refrigerator for at least 2 hours. Place chicken on grill over medium hot coals. Grill, basting occasionally with marinade and turning often, for about 20 minutes or until chicken is no longer pink. Garnish with orange slices if desired.