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Girasole
A California Latin Grill
Chef Roberto "Bert" Ortiz
"Smoked Citrus" Marinated Breast of
Chicken with Grilled Vegetables*
served as a special - not on regular menu
best served with White Crane Chardonnay.
"Smoked Citrus" Marinade**
Ingredients
| 4c |
fresh squeezed orange juice |
| 2c |
pineapple juice |
| 1/2c |
sugar |
| 1tsp |
finely chopped garlic |
| 1tsp |
"liquid smoke" |
Procedure
| 1. |
Mix all ingredients in a bowl and blend thoroughly. |
Grilled Vegetables
Ingredients
| 1 |
medium zucchini, cut length wise |
| 1 |
medium yellow squash, cut length wise |
| 1 |
firm ripe medium tomato |
| 1p |
salt, granulated garlic |
| 1/2c |
virgin olive oil |
Procedure
| 1. |
Rub vegetables with olive oil, season with salt and granulated garlic. Then, grill over medium heat until "marked" and still firm. |
Chicken Presentation***
Ingredients
| 6oz. |
boneless, skinless chicken breasts** |
| "smoked citrus" marinade |
| fresh vegetables, ready for grilling |
| **could use boneless thighs, bone in breasts and/or thighs, or for roasting whole Chicken, Cornish game hen. |
Procedure
| 1. |
Wash chicken thoroughly and clean cutting surface thoroughly. |
| 2. |
Place chicken in a flat container with marinade covering chicken completely. Let marinate for 2 hours. |
| 3. |
Grill chicken over medium, indirect heat - turn often. |
| 4. |
When the chicken is half way done, grill the vegetables, turn only once. |
***would also go great with the salad served with the
Pistachio Encrusted Salmon Salad. |
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