Summertime Chicken Dinner - CJ' Recipe Blog at - 242279

CJ' Recipe

Summertime Chicken Dinner 
Jul. 5, 2011 9:56 am 
Orange Thyme Grilled Chicken

4 bone in chicken breasts
1/2 cup orange juice
1/2 dry white wine
1/4 cup olive or vegetable oil
2 tablespoons minced fresh thyme plus 8 sprigs of fresh thyme
2 tablespoons minced orange zest, (usually enough from one medium orange)

Combine orange juice, wine, oil and minced thyme in a shallow, non reactive dish. Place chicken breasts in dish and turn to coat. Marinate in refrigerator 2  hours to overnight, turning occasionally. When ready to grill, remove chicken from marinade. Discard marinade. Place thyme sprigs and orange peel under chicken skin. Prepare a hot grill to cook by indirect heat method. Place chicken breasts on grill skin side up. Grill, covered, 20  minutes. Turn chicken skin side down for 15 minutes. Turn chicken again grill skin side up until juices run clear and internal temperature is 165 degress F., about 15 additional minutes. Serves 4.

Colorful Rice Salad
  • 1/2 cup frozen peas thawed
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1/4 cup thinly sliced celery
  • 1/4 cup grated carrot
  • 1/4 cup salad olives drained
  • 1/4 cup sliced pitted black olives
  • 2 cups cold cooked rice
  • 1/4 cup mayonnaise
  • 1/4 bottled or home prepared Italian dressing
  • 2 tablespoons mince fresh parsley or 2 teaspoons dried parsley
  • Toss vegetables with cold rice in mixing bowl. In a small bowl, whisk Italian dressing into mayonnaise. Stir in parsley. Toss dressing mixture gently with vegetables and rice. Cover and chill in refrigerator at least 4 hours before serving. Yield: serves 4


    This dish is especially good with cold cooked brown rice. I've only recently discovered that ingredient works well. Green bell pepper can be substituted for the red but the red adds to the colorful appearance of this salad. I frequently use reduced fat mayonnaise or whipped salad dressing. I just make sure I prepare the dish the morning of the day I'm going to serve it. I find the reduced fat product gets a little watery after 24 to 48 hours. To make this salad with even more eye appeal, line serving bowl with dark green kale leaves to set off the white of the rice.
Serve a favorite steamed vegetable for this meal. I like to accompany the above with garden or farm fresh tomato slices. Watermelon is a light and refreshing dessert for this meal.
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Carpentersville, Illinois, USA
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Elk Grove Village, Illinois, USA

Member Since
Sep. 2006

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Baking, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Healthy, Quick & Easy, Gourmet

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About Me
I love to develop new recipes. I have had 15 recipes published by Reiman publications, publishers of TASTE OF HOME magazine. I like to try at least one new recipe a week. My other interests that aren't listed above are running and horse racing. By profession I am a registered medical technologist currently working in microbiology at a local medical center.
My favorite things to cook
Soups. Main dishes for interesting evening meals. Simple baking like cookie jar cookies and quick breads.
My favorite family cooking traditions
I basically make Thanksgiving dinner like my mom did.
My cooking triumphs
Winning a runner up prize for my lasagne recipe when I worked for the Nestle corporation. (I was a part time R&D assistant for the Willy Wonka Candy Factory)
My cooking tragedies
Trying to make sweet and sour shrimp with deep fried shrimp. Coating came off the shrimp when I put the sauce on. My familiy refused to eat it. We were short of money then and it hurt to waste the food and then go get MacDonald's for dinner.
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