Recipe Background
Florida Chicken dish combines orange, honey, and spices for an easy, flavorful meal.
It was during a visit to my college roommate's family orange grove in Florida that this recipe was born. We'd spent the morning picking the juiciest oranges you’ve ever tasted, my friend reminiscing about sticky childhood summers spent there. When lunchtime came, we found ourselves craving something that captured the zestiness of those oranges. With a kitchen stocked with essentials like soy sauce and spices, we concocted a marinade using fresh orange juice, honey, and a pinch of Chinese five-spice powder. This serendipitous blend created a taste both nostalgic and new, showcasing the grove's vibrant flavors in each bite.
After a couple of hours of marinating and a brief stint on the grill, the chicken was ready—smoky, sweet, and utterly irresistible. I learned the hard way that oiling the grill properly keeps the chicken from sticking and ensures those perfect grill marks. Each bite was a melody of citrus and spice, a reminder of friendships forged over shared meals. We paired it with fluffy white rice and a sprinkle of fresh parsley to add a touch of freshness, savoring every morsel as the afternoon sun warmed our backs.
This dish soon became a staple in my repertoire. Whether you're revisiting memories with old friends or just seeking a new favorite, this citrusy creation promises a quick and flavorful experience even on a weekday.
Ingredients
- 1/2 cup frozen orange juice concentrate thawed
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon garlic powder
- 4 (5-6-ounce) chicken breast halves boneless and skinless
- canola oil to taste, for greasing the grill grates
- white rice optional, to taste, cooked and hot, for serving
- fresh parsley optional, to taste, for garnish
Directions
- In a small bowl, add the orange juice concentrate, the honey, the soy sauce, the five-spice powder, and the garlic powder and whisk to combine.
- In a large, resealable plastic bag, add 1/2 cup of the marinade mixture and the chicken halves and seal the bag.
- Massage the bag to coat the chicken halves.
- Refrigerate the bag and allow the chicken halves to marinate for at least 2 hours. Cover and refrigerate the remaining marinade mixture.
- Using a paper towel moistened with the canola oil, lightly grease the grill grates.
- Preheat the grill to medium heat.
- Drain the chicken halves and discard the marinade.
- Add the chicken to the hot grill and cook, covered, flipping once halfway through, and basting frequently with the reserved marinade mixture, until the chicken halves reach an internal temperature of 165 degrees F, about 5-7 minutes per side.
- Serve immediately with the white rice and garnished with the parsley.
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