Pechuga a la plancha, blanc de poulet grillé juteux

Ingrédients

• 1/4 cup chopped cilantro (or parsley if you prefer)
• 1 head of minced garlic
• 1 1/2 tablespoons salt
• 1 tablespoon ground black pepper
• 3 tablespoons sour orange juice (or 1/4 cup lime juice)
• 1/4 cup olive oil
• 1 tablespoon ground annatto
• 4 boneless (whole, skinless chicken breasts)

Préparation

1. 1

   --- 1. Make marinade ---

2. 2

   Make marinade: In a large bowl, mix cilantro, minced garlic, salt, black pepper, orange juice, olive oil, and annatto.Let stand while you cut the chicken.

3. 3

   --- 2. Cutting the chicken ---

4. 4

   Cutting the chicken: With a sharp knife, butterfly cut the chicken, dividing each breast into two halves as separate fillets.

5. 5

   --- 3. Marinate the chicken ---

6. 6

   Marinate the chicken: Add the chicken breasts to the marinade, and stir to coat them all in the marinade. Cover with a lid or plastic wrap and refrigerate for 2-3 hours.

7. 7

   --- 4. Cooking the chicken ---

8. 8

   Cooking the chicken: Heat griddle, grill or skillet over high heat. Add, depending on the size of the pan or grill, two or three fillets and cook for 3 minutes or until lightly browned.Turn over, and cook the other side, or until the internal temperature reaches 74 ºC [165 ºF] measured with a meat thermometer (about 6 minutes in total).

9. 9

   --- 5. Making the sauce ---

10. 10

    Making the sauce: While the breasts are cooking, heat the marinade over medium heat in a small saucepan until reduced by half. Remove from heat.

11. 11

    --- 6. Serve ---

12. 12

    Serve the breasts accompanied by the sauce in a small bowl.