Curried Chicken Breasts

Day 148: Barbecue Nation

May 28, 2011

What type of chicken do you grill? We tend to stick to the same boring boneless, skinless chicken breasts. So much easier to eat and you know that I am all about ease! However, there is something about eating the chicken with the skin and bone on that takes that plain chicken breast to the next level. You see, the juices stay in the breast as it grills and the chicken with the bone and skin on, simply stays juicy. Of course with the skin on, you have the added calories as well….but that is ok once in a while.

This is one smart cookbook author, he searched the country for the best home cook inspired barbecue recipes and compiled them all in one book. How come I wasn’t contacted? Just kidding! I do love to get recipes from friends that you know are not full of fuss but are full of flavor! Wouldn’t we rather get a recipe from a girlfriend or neighbor than a cookbook? If so this is a great option!

The Ruling: We all loved this! This one is going in the monthly rotation file for our family. We didn’t let it marinate long enough…but even the short amount of time, it still had a lot of flavor!

Curried chicken breasts, pg 145

 Ingredients:

  • 1 cup salted dry-roasted peanuts, finely chopped
  • 1 cup orange marmalade
  • ½ cup extra-virgin olive oil
  • ½ cup fresh orange juice
  • ¼ cup Dijon-style mustard
  • ¼ cup fresh tarragon leaves, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon kosher salt
  • 8 bone-in, skin-on chicken breasts

Directions:  

  1. Combine the marinade ingredients in a large bowl.  Add the chicken breasts and coat thoroughly.  Transfer the chicken to a roasting pan, pour over the marinade and cover with plastic wrap.  Let marinate in the refrigerator for 4 to 6 hours.
  2. When ready to cook, preheat the oven to 350 degrees F.
  3. Place the roasting pan in the oven and bake for 35 minutes.  (At this point, you can proceed with the recipe or let cool, cover, and refrigerate up to 3 days)
  4. Light a charcoal fire or preheat your gas grill on high.  Oil the grill’s cooking surface.
  5. Remove the chicken from the marinade and place on the grill.  Cook about 10 minutes per side to heat through, basting with the marinade.  When done, remove the chicken to a platter and serve immediately.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at http://www.ididit-fargo.com/.

  • Interested in starting your own Professional Organizing business, visit http://www.mssimplicity.com/ to learn about how Melissa can help you! 
  • Need to contact MS. Simplicity privately, you can email her at melissa@mssimplicity.com.
  • MS. Simplicity offers monthly classes, click hereto find out the latest offerings!
  • For daily organizing tips find the MS. Simplicity fan page here.
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2 Comments

Filed under Grill, Main Dishes

2 responses to “Curried Chicken Breasts

  1. Pingback: Father’s Day Grilling Menu | 365clevercookbooks

  2. Pingback: Father’s Day Grilling Menu | MS. Simplicity

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