Saint Tropez Grilled Chicken From C S P N Recipes

SAINT-TROPEZ CHICKEN

Steps:

• Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight.
• Heat oven to 325°; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425° and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly.
• Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat.
• To make the sauce, scrape any concentrated bits from the pan's surface and add 1/2 water to dilute; stir until golden brown and pour over chicken.
• Garnish with parsley and lemon slices, if desired.

SAINT-TROPEZ CHICKEN RECIPE

Steps:

• put chicken pieces into large freezer bag. Squeeze lemon juice into a bowl, and add olive oil,honey, and wine; stir unitl honey is dissolved. Pour mixture into bag w/chicken, then add garlic and herbs. 2) Seal bag, mix contents well, then place bag in a dish; refrigerate overnight. 3) heat oven to 325. Put chicken skin side up, into a roasting pan with marinade; cover pan with foil. Cook for 2 hours, then remove foil and turn up oven to 425. Cook another 15 to 25 min, or until chicken skin is browned. Keep an eye on it-the honey in the marinade makes it burn quickly.Place chicken into warm platter, then spoon off excess fat from cooking liquid. Move pan onto a burner orver med heat. to make sauce scrape any concentrated bits of juice sticking to pan's surface and add 1/2 cup water to dilute. stir until golden brown. Pour over chicken and garnish w/parsley and lemon slices

TROPICAL GRILLED CHICKEN BREAST

Steps:

• Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.