Ingredients
Scale
- 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
Instructions
- 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!