Blood Orange Marinated Chicken
Right when daylight savings hits and it starts to stay light out until 7:30, I somehow get WAY more energy after work than I do during the winter months. Then April hits Southern California and it’s not only light out after work, but it’s also a beautiful 70 degrees where you can stand in the sun and feel warm but the perfect breeze keeps you from actually getting hot. This my friends, is the start of GRILLING SEASON!!!
I am super excited about all of the marinades and grilled meats that will be coming out of our kitchen this season and I am thrilled to be partnering with Nakano Rice Vinegar to do so! I use vinegar in soooo many things I make. It adds perfect balance to meals whether it be in a salad dressing, a sauce, a soup, or in this case, a marinade! When we grill in our house we are ALL about the marinades. They pump up the flavor in whatever meat you are cooking, and you can use part of the marinade as a sauce after!
This recipe was inspired by a Blood Orange Beer Cocktail that Matt and I had a couple of weeks ago. It was a concentrated blood orange simple syrup mixed with a Kolsch beer and it was out of this world. SO blood oranges have been on my mind since. I thought their juice would go perfectly with rice vinegar because it is a mild vinegar that works with just about everything. Once they marinate it is on to the grill!
Then I reduced part of the marinade on the stove top and brushed it on the grilled chicken.
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Slice, dice and consume. Preferably accompanied by a blood orange beer. 🙂
This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!Print
- 2–3 Chicken Breasts
- ½ cup Blood Orange juice
- 2 tablespoons Minced Shallots
- 1 tablespoon Whole Grain Dijon
- ¼ cup Nakano Rice Vinegar
- 1 tablespoon Sesame oil
- salt and pepper
- In a small bowl combine blood orange juice, shallots, dijon, rice vinegar, sesame oil and some salt and pepper to taste. Whisk to combine, then remove 1/4 cup of marinade and set aside. Pour remaining marinade into a plastic zip top bag along with chicken breasts. Squeeze the air out of the bag and refrigerate chicken in the marinade for 30 minutes to an hour. Meanwhile, preheat your grill.
- Grill the chicken per your grills instructions (times vary depending on grill and temperature, I used charcoal and it took about 5 minutes per side).
- Remove cooked chicken and set aside. Take remaining 1/4 cup of marinade you had set aside and pour it into a skillet pan over medium high heat. Bring to a boil and swirl pan as it reduces. Once it has thickened, remove from heat and brush onto chicken. Enjoy!