Broiled Maple Orange Chicken Recipe

Serves:  4

Ingredients:
1/3 cup Stonewall Maine Maple Champagne Mustard
1/4 cup fresh orange juice
grated zest of 1 large orange
2 tbsp Stonewall Roasted Garlic Oil
2 tsp Worcestershire sauce
1 tbsp flat-leaf parsley, minced plus additional parsley for garnish
freshly ground black pepper to taste
2 medium organic whole chicken breasts (bone in) split, rinsed and patted dry


Directions:
Stir Maine Maple Champagne Mustard, orange juice zest, Roasted Garlic Oil, Worcestershire sauce, parsley and pepper together in a bowl.  Pour into a large Ziploc plastic bag.  Add chicken breasts, turning to cover well. Refrigerate for at least 4 hours or overnight, turning once or twice.  In a heat broiler, place breasts flesh side down in a shallow baking pan and spoon some of the marinade over them. Broil about 6 to 7 inches from heat for about 10 to 12 minutes.  Turn chicken over and spoon remaining marinade. Cook until breast meat is done and skin is browned, 7 to 8 minutes. Remove and allow to stand for 5 minutes. Sprinkle on remaining parsley and serve.

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