The delicious glaze on this chicken is inspired by a dinner served to us at the wedding of our dear friends last weekend. After tasting the unique sauce I returned home to try to replicate it, and the concoction I arrived at seems to fit the bill. Here at home I barbequed the chicken with a Moroccan rub and added the glaze after cooking for a fresh kick after the hot grill. I served the chicken with grilled corn on the cob, the barbeque bringing out the natural sweetness of the corn for a complimentary side.
4 lean cut boneless skinless chicken breasts
2 tsp. Moroccan seasoning-I enjoy McCormick’s
8 tbs. orange marmalade
2 tsp. horseradish
SIDE OF CORN: 4 ears of corn, left in the husk- hint: run the corn in husk under a bit of water so as not to scorch the husks.
Heat barbeque on medium and cook chicken thoroughly for approximately 10-15 minutes or until done. With a few minutes remaining on the grill, add approximately ½ tsp. of Moroccan seasoning, distributed on both sides of each chicken breast. Simultaneously put corn on the cob on the barbeque for approximately 30 min.
In a small bowl combine orange marmalade and horseradish, mix thoroughly.
To serve: Drizzle orange spicy sauce on chicken, husk your corn, and enjoy another easy recipe!
Make your day great!