| Recipes |


Food and Prop Styling by Chavie Feldman | Photography by Hudi Greenberger



What a powerful flavor combo! Here’s a grilled chicken dish that’s not your typical one and marvelously moist and tasty — it’s a notch up and a great change of pace.

Serves 5

  • 2 lbs (1. kg) chicken breast halves or deboned chicken bottoms (approximately 5 large pieces)
  • 1 orange, scrubbed and sliced
  • 3 Tbsp bourbon
  • ¼ cup orange juice
  • 2 cubes frozen garlic
  • 2 Tbsp brown sugar
  • 2 Tbsp oil
  • 2 Tbsp ketchup
  • ½ tsp paprika
  • scant ½ tsp crushed red pepper flakes
  • ½ tsp salt, or to taste


Cut chicken into thin slices, or pound until thin.

Place all ingredients into a large ziplock bag. Seal bag, then shake and squeeze, so that marinade fully coats chicken pieces. Refrigerate, and allow to marinate a minimum of 1 hour.

Preheat grill. Remove chicken pieces and place directly onto hot grill. Grill for about 5 minutes on each side, or until chicken is cooked through and beginning to brown. Serve immediately.

NOTE: You can substitute the whole orange with ½ tsp orange extract and an additional 2 Tbsp orange juice.

(Originally featured in FamilyTable, Issue 651) 







Serves 5



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