Citrus Glaze for Chicken and Fish
Citrus Glazed Grilled Chicken Breast
A Crawler Citrus Glaze that’s Ideal for Grilled Chicken and Fish
A tangy home-made glaze is a great way to add an extra element of flavor to grilled chicken or cedar-plank salmon. In this recipe, I used a full can of Crawler Citrus as the base for this slightly sweet and tangy glaze. You can use any citrus cooler beverage you like for this recipe, but I highly recommend Crawler for great results (be sure to have an extra can or two on hand for sipping)
Crawler Citrus in the pan.
Ingredients
One 330 ml can of Crawler: The Citrus One (or your favorite citrus cooler)
one clove fresh garlic (finely chopped)
juice of one lime
juice of one lemon
juice of one orange
2/3 cup liquid honey
2 tablespoons brown sugar (loosely packed)
1 teaspoon cumin powder
1/4 teaspoon salt
1/4 teaspoon pepper
Start by very lightly browning the garlic in a pan with a few drops of vegetable oil, then add the entire can of Crawler and allow it to simmer for approximately 15 minutes. This will burn off the alcohol.
Add all remaining ingredients to the pan and bring it to a simmer. Allow to reduce up to half or until you have reached a glaze consistency. Remember, don’t go too far as once the glaze cools, it will be thicker. I tend to judge a glaze’s doneness by the look of the bubbles that are simmering. They begin to look slightly thicker and that’s when I know it’s ready to go. Be careful not to go too far as it will burn and there’s no coming back from that.
The bubbles tell me the glaze is ready to remove from heat.
Allow the glaze to cool fully before using. I prepare it in the morning so that it’s ready for an afternoon or evening cook. It will keep in the fridge for a week or so.
To use a glaze, you begin by cooking your chicken or fish on the grill. I add a light rub for this portion. You do not begin glazing until the chicken has browned slightly on both sides. For this good I had the Big Green Egg on direct heat at approx. 375°F.
When the chicken is no longer raw on the outside, begin glazing. Glaze the top, let it cook for 2-3 minutes, then flip and glaze the other side. Repeat this process until your chicken reaches doneness temperature (165°F for this breas).
Glazed chicken breast after several turns.
With each turn, the magic happens as the glaze begins to caramelize beautifully on the chicken. Take care to maintain your target heat so that the glaze does not burn.
Once the chicken reaches doneness, add a final glaze to the top and remove from heat. It is not ready to serve. This glaze has a delicious slightly sweet flavor with a tangy citrus overtone.
Crawler Citrus Glazed boneless skinless chicken breast ready to eat.