I came across the most beautiful looking marinade the other day at The Wright Recipes. Caroline had sliced up several kumquats and spices for a citrus marinade. I had no kumquats, but I did have several little sour oranges from my indoor clamondin orange tree, so I decided to go ahead and fiddle with the recipe for my first-of-the-season grilled chicken.
And was it incredible? Well, yes.! I think I could eat this all summer, using pork, beef, or chicken. A nice little bonus is that you can reserve a little marinade ( before you put the chicken in, of course) and by adding just a little olive oil, you have a tasty salad dressing as well. The meat marinated for an hour, then was tossed on my antiquated grill. I use the rustic method with grills - snipped twigs from apple trees and a little birch.
Adapted from The Wright Recipes
1/2-1 cup sliced sour oranges or kumquats. If you don't have those, you could try mandarin oranges or tangerines, with some slices from in-season key limes .
4 scallions, trimmed, sliced
2 cloves ( about 1 T.) minced fresh garlic
shake of red pepper flakes
a handful of arugula, sliced into ribbons
several slices of red onion, halved and separated
2 t or more kosher salt
freshly cracked pepper
1/2 cup canola oil
1/2 cup rice vinegar
Mix marinade ingredients together well. If you want to reserve a few tablespoons for salad dressing, this is the time to do it.
Pour marinade into large zippered plastic bag, add four bone-in chicken breasts, and marinate one hour or more in the fridge, then grill.
For sauce, simmer leftover marinade until reduced, and spoon a little on top of cooked chicken.
SO, so delicious, I'm just going to have to make it again tomorrow!