This is a radically changed recipe I found on The Wright Recipes, and it is fantastic! I marinated some bone-in chicken breasts last night in it, grilled them, and served them with some of the reduced marinade as a sauce. I also reserved some ( before the chicken went in) for salad dressing, adding a little more olive oil, so it was a triple slam, I guess you could say.
The original recipe called for 2 cups of sliced kumquats, which are not in season here. I used instead the sour oranges from my large inside orange tree instead. I think you could approximate the sour/sweet taste and the colorful marinade using any citrus, plus a few Key Limes. I might even try mandarin oranges with limes. Anyway, it’s terrific!
To make the marinade:
1 cup thinly sliced oranges, citrus, or a combination
several slices of red onion, halved and separated
4 trimmed scallions, greens and whites, sliced
2 cloves ( about one tablespoon) minced fresh garlic
a shake of red pepper flakes
a handful of arugula, sliced in strips
2 t. or more kosher salt
several grinds of fresh pepper
1/2 cup canola oil
1/2 cup rice vinegar
Mix marinade gently until combined. If you want to reserve a few tablespoons for salad dressing, now is the time to do it.
Pour marinade into a large plastic, zip bag and add four bone-in chicken breasts.
Place in fridge for at least an hour.
Grill until chicken is cooked through. For sauce, simmer the marinade until reduced by about half.
Serve with a little sauce spooned on top.