Ingredients
1 cup sour-orange or orange marmalade
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
4 bay leaves
Coarse salt
Freshly ground pepper, to taste
12 chicken paillards (or 6 chicken breast cutlets, halved horizontally and pounded to 1/4 inch thick)
2 oranges (1 thinly sliced into rounds and 1 cut into wedges)
Preparation
Combine marmalade, lemon juice, orange juice, bay leaves, 1 teaspoon salt, and pepper in a bowl. Reserve 1/3 cup glaze for serving.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Season chicken with salt and pepper. Place chicken on grill, and brush with half the glaze. Grill 3 minutes. Flip chicken, and brush with remaining glaze. Grill until chicken is cooked through, about 3 minutes more. Transfer to a platter.
Place oranges on grill. Cook, flipping once, until softened, 1 to 2 minutes per side. Add to platter. Serve with reserved glaze for drizzling over chicken.
