Ingredients

The following ingredients have 4 Servings
  • 1 orange
  • 1 dried chilli
  • 1½ heaped teaspoons smoked paprika
  • 1½ teaspoons Dijon or English mustard
  • 3 tablespoons runny honey
  • 3 tablespoons ketchup
  • 1 teaspoon olive oil
  • 4 x 120 g skinless higher-welfare chicken breasts

Instruction

  • If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
  • Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil.
  • Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
  • Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with clingfilm and leave to sit for 5 to 10 minutes or until the grill is ready.
  • If using a griddle pan, put it over high heat now to get it screaming hot.
  • Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through.
  • Spoon a little of the reserved sauce over each breast.