Bone-in chicken is one of the hardest meats to grill. You have to
be careful to cook it all the way through without burning the skin.
We have made it easier to enjoy grilled chicken by using boneless,
skinless chicken breasts and marinating them in a sauce brimming
with the flavors of orange, cane syrup, fresh herbs and crushed
red chili peppers.
- 2 pounds chicken breasts, sliced lengthwise, or chicken tenders
- 1 cup orange juice
- ¼ cup Louisiana cane syrup
- ½ tsp crushed red pepper flakes, or to taste
- ¼ cup dry white wine
- 2 tsps chopped thyme
- 2 tsps chopped basil
- 1½ tsps chopped sage
- 1 tsp chopped tarragon
- 1 tbsp minced garlic
- salt, pepper and granulated garlic
In a large mixing bowl, mix orange juice, cane syrup, pepper flakes,
wine, herbs, and garlic and blend well. Season chicken with salt
pepper and granulated garlic and add to marinade. Let sit at room
temperature for a minumum of 2 hours. Thread chicken onto metal
skewers and grill until done, about 5-7 minutes on each side. While
grilling, baste remaining sauce over chicken.