Wood-Grilled Chicken Breast
TO GET THE SMOKIEST FLAVOR IN YOUR GRILLED CHICKEN, CLOSE THE LID OF YOUR BARBECUE OR GRILL WHILE THE MEAT IS COOKING. SOAK THE WOOD CHIPS, SO THAT THEY DON’T BURN UP RIGHT AWAY.
1 cup hickory wood chips
2 (8-ounce) boneless skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon pepper
Orange Glaze
1/4 cup orange marmalade
1/4 cup orange juice concentrate
Citrus Butter
1 small shallot, minced
1/4 cup dry white wine
1/4 cup orange juice concentrate
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 cup (half stick) unsalted butter, cubed
1. Soak the wood chips in cold water for at least 15 minutes before using.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil. Sprinkle the wood chips over the charcoal or set a burner ring with the chips in the heated grill just before you are ready to start cooking the chicken.
3. Season the chicken breasts with the salt and pepper. Cook about 6 to 7 minutes per side, turning once, until cooked through and no longer pink in the center.
4. To make the Orange Glaze, combine all the ingredients in a blender and pulse until smooth. Baste the chicken occasionally while cooking to develop a light char. Glaze once or twice more just before serving.
5. Make the Citrus Butter while the chicken is cooking and keep warm. Combine the shallot, wine, juices, salt, and pepper in a small saucepan and reduce by 3/4 over medium heat. Remove the pan from the heat and whisk in the cold butter, a piece at a time, until it is all incorporated. Set aside until ready to serve.
6. Let the chicken rest about 10 minutes before serving. Spoon some of the Citrus Butter over the cooked chicken and serve the rest on the side.
Serves 2
The Orange Glaze can easily be made 2 or 3 days ahead of time and refrigerated in a tightly sealed container. You may want to make a double or triple amount to use with other meals, such as grilled shrimp or broiled vegetables.