4 boneless chicken breasts
1 1/2 cups vegetable oil
2 tablespoons chopped parsley
1/2 cup ketchup
2 tablespoons Dijon mustard
zest of 2 limes, grated
zest of 1 1/2 oranges, grated
For the garnish:
orange peel strips, blanched
lime peel strips, blanched (To blanch, place in boiling water for 1 minute and immediately submerge in ice water)
1/2 cup chopped fresh mint
1 cup water
Molho:
2 cups freshly squeezed orange juice
1 cup freshly squeezed grapefruit juice (or frozen concentrate)
1/2 cup beef broth
1 tablespoon whole-grain mustard or Dijon mustard
2 tablespoons unsalted butter
salt and black pepper to taste
1 tablespoon citrus syrup from the garnish
4 boneless chicken breasts
1 1/2 cups vegetable oil
2 tablespoons chopped parsley
1/2 cup ketchup
2 tablespoons Dijon mustard
zest of 2 limes, grated
zest of 1 1/2 oranges, grated
For the garnish:
orange peel strips, blanched
lime peel strips, blanched (To blanch, place in boiling water for 1 minute and immediately submerge in ice water)
1/2 cup chopped fresh mint
1 cup water
Molho:
2 cups freshly squeezed orange juice
1 cup freshly squeezed grapefruit juice (or frozen concentrate)
1/2 cup beef broth
1 tablespoon whole-grain mustard or Dijon mustard
2 tablespoons unsalted butter
salt and black pepper to taste
1 tablespoon citrus syrup from the garnish
Mix all the ingredients in a bowl and let it rest for 3 to 4 hours
For the garnish: Combine the water and sugar in a saucepan, heat until the sugar dissolves
Add the citrus peel strips, cook for 2 minutes, remove from heat, and let cool
Molho: Cook the orange and grapefruit juices separately over low heat until reduced to one-third of their original quantity
Combine the juices, add the beef broth, and reduce to one-quarter of its original quantity
Add the mustard, then the butter, salt, and black pepper
Remove the chicken breasts from the marinade, pat dry
Grill slowly until they reach the desired level of doneness
Garnish the plate with orange and grapefruit segments, drizzle the sauce around
Place the citrus syrup-soaked orange peel strips on top of the chicken
Garnish with your choice of vegetables
Dish out 4 portions.