Wednesday, February 17, 2010

Grilled Chicken with Tangelo-Vanilla Glace

Grilled Chicken with Tangelo-Vanilla Glace


10 small tangelos (mandarin o orange would work too)
1/3 cup water
1 Hawaiian vanilla bean
4 oz Agave syrup
2 tbs mustard

Peel tangelos, blend them with water and strain them. Pour juice into a small pot, add vanilla bean (cut lengthwise, seeds removed, and pod), agave and mustard. Let it boil and reduce to medium-high heat stirring constantly to prevent scorching the bottom of the pot. Reduce juice by half or until the water has evaporated (about 10-15 minutes). Remove vanilla pod. Let it cool at room temperature, cover, and put in the refrigerator. This can be done the day before. The cold syrup should coat the back of a spoon.

3 large boneless chicken breasts
¼ tsp each:
Black pepper
Garlic powder
Onion powder
Brown sugar
Celery salt
Ground oregano
Ground coriander
Fennel seeds

1 tsp each:
Dried chives
Dried parsley

1 tbs cooking oil

Salt to taste

Mix the seasonings in a bowl, except for the salt. Cut the chicken in halves lengthwise. Season both sides of the chicken breasts with salt and rub them with the spice mix.

Lightly coat them with the cooking oil to prevent sticking and grill them for 3-5 minutes each side. Before removing them from the grill, double coat them with the glace.


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