Mar 05 2010
1 cup freshly squeezed orange juice $0.46
1/4 cup soy sauce $0.80
1/2 cup sugar $0.10
2 teaspoons orange zest $0.30
4 boneless, skinless chicken breasts $13.20
2 teaspoons salt $0.02
1 teaspoon fresh ground white pepper $0.01
4 teaspoons olive oil $0.24
Total Cost $15.13
1.) In a medium saucepan over medium heat, place the orange juice, orange zest, soy sauce, and sugar. Bring to a boil, lower heat to a simmer, and cook until liquid has reduced to about 3/4 cup, about 20 minutes.
2.) Remove the glaze from the heat and reserve 1/2 cup for later use. Place the chicken breasts in a plastic freezer bag and pour the remaining liquid over them. Refrigerate for two hours, and take out of the fridge for 30 minutes before cooking to allow the breasts to come up to room temperature.
3.) Remove the chicken from the plastic bag and discard the marinade. Season the chicken on both sides with salt and pepper and drizzle with olive oil. Place the chicken, smooth side down, on the grill and cook for 4 minutes. Turn 45 degrees and cook an additional 4 minutes.
4.) Turn the chicken over, brush each breast with 1 tablespoon of the reserved glaze and cook for another 4 minutes on the other side. Remove from heat.
5.) Serve and enjoy!