"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1/2 c. orange juice 1/2 c. chili sauce 1 tsp. chili powder 4 T. soy sauce 4 T. dark sesame oil 2 T. sugar 1 T. grated orange rind 3 cloves garlic, minced 1/4 tsp. Tabasco sauce 8 chicken breasts 1 orange, peeled and sliced
Combine all ingredients except chicken and orange slices. Pour marinade over chicken in a pan and layer orange slices on top. Marinate overnight. Let stand at room temperature for one hour before grilling. Baste with marinade. Heat remaining marinade and serve with the chicken and garnish with the orange slices.
This a another recipe from our Fargo and Detroit Lakes neighbor, Jean Thompson.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.