Guy Fieri's Three-Citrus Chicken Breast with Compound Butter | Guy's Big Bite | Food Network
For a double dose of citrus flavor, Guy marinates bone-in chicken breasts in grapefruit, orange and lemon slices before finishing it off in the oven with citrus zest compound butter! Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3yMt6cq Subscribe to Food Network ▶ http://foodtv.com/YouTube We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Three-Citrus Chicken Breast with Compound Butter RECIPE COURTESY OF GUY FIERI Level: Easy Total: 1 hr 55 min (includes marinating and resting times) Active: 40 min Yield: 4 to 6 servings Ingredients 2 lemons 1 large pink grapefruit 1 orange 2 sticks (1 cup) unsalted butter, at room temperature 1 Fresno chile, seeded and minced 1 shallot, minced 2 tablespoons finely sliced fresh chives Kosher salt and freshly ground black pepper 4 cloves garlic, minced 2 cups fresh orange juice 1/4 cup extra-virgin olive oil 2 tablespoons Dijon mustard 2 tablespoons seasoned rice vinegar Four 10-ounce bone-in, skin on chicken breasts Directions Prepare the compound butter: Using a fine zester, grate the zest off the lemons, grapefruit and orange. Reserve the citrus for the marinade. Add the zest to a mixing bowl with the butter, Fresno chile, minced shallot, chives, 1 teaspoon salt and a sprinkle of freshly ground black pepper. Mix together well and set aside. Marinate the chicken: Slice the citrus into 1/4-inch rounds and add to a large baking dish with the garlic, orange juice, olive oil, Dijon, vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix well to combine. Add the chicken breasts and toss well to coat, using your hands or tongs to squash the citrus and massage it into the chicken. Cover and refrigerate for 45 minutes. Heat a grill to medium-high. Preheat the oven to 350 degrees F. Remove the chicken from the fridge and allow to come to room temperature. Remove from the marinade and discard. Season the breasts on both sides with salt and 4 to 5 turns of freshly ground black pepper. Place the chicken skin-side down on the grill, and cook for about 2 minutes. Rotate 90 degrees and cook for another 2 minutes; this creates nice cross-hatch sear marks on the chicken. Turn the chicken breasts over and repeat the same cooking process on the second side. Once the chicken is marked off, place it on a baking sheet skin-side up. Brush the top of the chicken liberally with the citrus compound butter. Finish cooking in the oven until cooked through, 20 to 25 minutes. Allow to rest for 4 to 5 minutes. Slice the breasts by removing the meat from the bone and cutting into thick slices (or serve whole individual portions). Top with a small spoonful of remaining compound butter so it melts into chicken as it is served. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: / foodnetwork ▶ INSTAGRAM: / foodnetwork ▶ TWITTER: / foodnetwork #GuyFieri #GuysBigBite #FoodNetwork #ThreeCitrusChickenBreast #CompoundButter Guy Fieri's Three-Citrus Chicken Breast with Compound Butter | Guy's Big Bite | Food Network • Guy Fieri's Three-Citrus Chicken Brea...
