Lunch: Grilled Chicken Breasts with Spicy Orange-Ginger Glaze

Recipe by Cristina Ferrare This dish is all about a tasty marinade that turns plain chicken breasts into a tender and juicy creation that tastes like citrus and spice.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Grilled Chicken Breasts with Spicy Orange-Ginger Glaze

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

3 organic chicken breasts (ask your butcher to cut the breasts in half and pound them a 1/4-inch thick)
1/2 c. fresh orange juice
2 tbsp. seasoned rice wine vinegar
1/4 c. orange marmalade
1 tsp. red pepper flakes
1 tbsp. fresh ginger
1 clove garlic
4 tbsp. olive oil
1 tbsp. kosher salt
canola oil

Instructions

Place the chicken in a container large enough to hold six pieces of chicken.
To prepare the marinade: In a glass bowl, whisk together the orange juice, rice wine vinegar, orange marmalade, red pepper flakes, ginger, garlic, and olive oil. Pour over chicken, seal, and leave in the refrigerator 8 hours or, even better, overnight. This will tenderize the chicken.
To grill: Remove chicken from marinade and pat dry. Sprinkle both sides with kosher salt. Heat a grill pan or heavy skillet or fire up your outdoor grill until hot. Season the surface of the grill with 1 tablespoon of canola oil and use a paper towel to spread the oil evenly. Turn down the heat to medium-high. Do not place chicken breasts too close together, or you will create steam. Grill the chicken 3 inches apart.
Grill the chicken for 3 minutes on each side. Continue to grill for 1 more minute on each side for a total grill time of 8 minutes. Some of the pieces may grill faster if they are thinner than the others. Keep your eye on it and don't let it overcook or burn. Remove the chicken from grill and let rest on a cutting board for 5 minutes. Slice the chicken into strips or serve whole.

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