Orange Chicken & Mixed Salad



For Chicken

  • ⅔ cup of La Lechonera Naranja Agria Marinade

  • ¼ cup of honey

  • 4 large garlic cloves, minced

  • 1 tablespoon of fresh Thyme (or 1 tsp of dried Thyme)

  • 2 teaspoons of grated orange peel

  • 8 boneless chicken breast halves (skin optional)

  • 3 oranges, peeled and pits removed



  • ­Prepare grill (medium to high heat) or preheat broiler.

  • Remove chicken from La Lechonera Naranja Agria marinade (set leftover marinade aside).  ­

  • Season chicken with salt and pepper (to taste) and grill until cooked thoroughly (about 4 minutes per side).

  • Remove from heat and transfer to plate. ­ In a small saucepan, cook leftover marinade (saved from earlier) until reduced to ¼ cup for about 10 minutes.  ­

  • Cut oranges between membranes to release segments for about 10 minutes. ­  


**Chicken, reduced marinade and orange segments can be prepared 2 hours ahead of time. Cover separately and store at room temperature. Reheat La Lechonera marinade before using.


For Salad

  • 6 tablespoons of olive oil

  • ¼ cup of white wine vinegar

  • 1 shallot, minced

  • 1­ lb of mixed greens

  • 1 bell pepper (orange or yellow), thinly sliced



  • In a bowl, mix cup of La Lechonera Naranja Agria, honey, garlic cloves, minced thyme and orange peel.  ­

  • In a separate baking pan, add chicken breasts and pour marinade over the meat.

  • Cover and chill overnight (turning occasionally to ensure meat is well coated with marinade).


  • In a mixing bowl, whisk oil, vinegar, shallot, garlic clove, and remaining ¼ cup orange.

  • Add salt and pepper to taste.  ­

  • In a separate bowl, combine mixed greens, sliced bell pepper, and orange segments. ­

  • Add prepared dressing to bowl of mixed green and mix.