Last week we had our first peek at spring and it was glorious! 70s, sunny and low humidity - I could take a few more months of this before the heat and humidity settle in.
Grilling last week was a must so I put together a quick marinade for chicken. It was sweet and spicy with hints of citrus - just perfectly light and fresh for a warm day.
Grilled Orange-Soy Chicken
For 2 large boneless chicken breasts:
- 1/4 c light olive oil
- 1/4 c orange juice
- 2 Tbsp low sodium soy sauce
- 1 tsp Sriracha sauce
- 1/2 tsp minced ginger
- 3 cloves of garlic, pressed
Jon grilled the chicken over medium high heat until the internal temperature reached 165. The marinade caramelized on the chicken a bit, creating a crispy glaze, and the chicken stayed moist on the inside. We let the chicken rest for 10 minutes before eating it.