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Author Notes: I have eliminated the preserved kumquats that are listed as an ingredient in the original recipe, and added other citrus components to add a zesty, tangy flavor. This dish is easy to prepare, and you can change up the ratios of citrus you use to get the flavor you prefer. —Bevi
Serves 4 portions
- 2 Chicken Breasts (skins left on), split
- 1 Pink or White Grapefruit
- 4 Oranges that are juicy
- 1 Lemon
- 1/4 cup Honey
- 1/2 teaspoon Crushed Red Pepper Flakes
- Juice all the citrus and pour into a mixing bowl.
- Add the honey to the citrus juices; mix well with a whisk to incorporate all the honey into the juice.
- Add the crushed red pepper to the honey and citrus marinade.
- Place the chicken breasts skin side down into a 9" x 13" baking dish. Pour the citrus marinade over the chicken, and refrigerate for 1 or 2 hours.
- Place the breasts in their marinade in a preheated 375-degree oven.
- Baste one or twice. After 20 minutes, turn the breasts over so the skin side is facing up.
- Continue to baste several times; after another 20 minutes, the skins should be nicely browned. At this point, remove from oven and place the chicken breasts on a platter. Cover with aluminum foil to keep warm.
- Pour the hot marinade in a saute pan over high heat. Add 1/4 cup sherry if you choose. Bring to a boil, reduce the heat, and cover.
- Check the sauce and stir occasionally. The sauce should reduce to a syrupy consistency.
- Plate the chicken on a bed of Israeli couscous, regular couscous, or quinoa. Pour half the sauce over the chicken, and serve the remainder of the sauce on the side.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
- This recipe was entered in the contest for Your Best Recipe with Honey
- This recipe was entered in the contest for Your Best Chicken
- This recipe was entered in the contest for Your Best Citrus Recipe
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner