Grilled Chicken Breasts and Asparagus with Orange Glaze

This meal was the perfect spring dinner. Light tasting and healthy but full of flavor. The chicken was amazing! My husband did and excellent job of grilling it so it turned out juicy and tender and the glaze was perfect. There's a delicious kick from the cayenne pepper but it wasn't too spicy. If you're not a fan of spice, half the pepper or leave it out. My husband was skeptical of the grilled asparagus but it was delicious as well. I served mine with brown rice (made with chicken broth instead of water for extra flavor) and a nice green salad. It got a big thumbs up from the whole family!

Grilled Chicken Breasts and Asparagus with Orange Glaze
adapted from The Quick Recipe

Serves 4

1 1/2 cups orange juice
1 tbsp. grated fresh ginger
1/2 tsp. ground coriander
1/8 tsp. cayenne pepper
2 tbsp. light brown sugar
1 1/2 lbs. asparagus, tough ends snapped off
1 tbsp. olive oil
salt and ground black pepper
4 boneless, skinless chicken breasts 5 to 6 oz. each ( I pounded mine with the smooth side of the meat tenderizer between wax paper. This is a great trick to get your meat to grill more evenly)

1. Preheat your grill.

2.Meanwhile, bring the orange juice, ginger, coriander, and cayenne to a boil in a medium saucepan over high heat. Reduce the heat to medium high and simmer until the juice mixture is syrupy and reduced to 1/2 cup, 6-8 minutes. Transfer the juice mixture to a small bowl and stir in the brown sugar.

3. Toss the asparagus with the oil in a medium bowl or on a rimmed baking sheet and season with salt and pepper to taste. Grill 4-5 minutes until tender and streaked with grill marks . Transfer to a serving platter and cover loosely with foil.

4. Brush chicken with half of the glaze. Grill until the chicken is about halfway done about 4-5 minutes, basting the chicken all during cooking. When chicken is about halfway done flip and re glaze. Keep glazing until glaze is gone. Grill another 4-5 minutes or until done. Should reach a temperature of 160 degrees when done. Transfer to a platter and serve with asparagus.

Posted by: Sallie