Sweet-&-Sour Chicken Maryland
Serves 4 | Preparation Time: 20 mins | Cooking Time: 15- 25mins
8 Tasman chicken maryland, skin removed, trimmed
1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup water
3 tbsp honey
1 tbsp & 1 tsp cider vinegar
1/2 tsp salt, divided
1/4 tsp ground coriander
1 tsp corn flour
1/4 cup chopped fresh mint
1/4 tsp freshly ground pepper
Preheat grill to medium.
To prepare dipping sauce, combine orange zest,
orange juice, water, honey, 1 tablespoon vinegar,
1/4 teaspoon salt and coriander in a small saucepan;
bring to a boil.
Whisk corn flour and the remaining 1
teaspoon vinegar in a small bowl until smooth. Add
to the saucepan and return to a boil, whisking until
thickened, 30 seconds to 1 minute. Remove from the
heat. Stir in mint.
Sprinkle chicken maryland with the remaining 1/4 teaspoon
salt and pepper. Oil the grill rack. Grill the chicken maryland
until crispy on all sides and cooked through. Serve
the chicken maryland with the dipping sauce on the side,
steamed or boiled rice and slices of fresh pineapple.
Alternatively, chicken maryland can be baked in a medium
heat oven, on a baking tray and rack.