Soy Marinated Chicken with an Orange Salad

Soy Marinated Chicken with an Orange Salad

Soy Marinated Chicken with an Orange Salad

Recipe courtesy of Sally James – award winning San Francisco based Australian chef
Serves 4-6


For the Salad

  • 2  oranges
  • 1 small red onion, finely sliced
  • 2 tablespoons sherry or red wine vinegar
  • 1/4 cup Brookfarm Natural Macadamia Oil
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste
  • 4 cups mixed Asian or preferred greens



  • Place the chicken in a large flat dish.  Mix together the oil, juice and soy and pour over the chicken.  Cover and refrigerate for 1 hour.
  • Peel and segment the oranges over a bowl so you catch the juices. Put the juice in a small jar or bowl and whisk in the vinegar, oil, mustard and seasoning. Place the orange segments in a bowl with the onion and leaves. Set both aside.
  • Drain the chicken and pat dry. Cook on a preheated barbecue, turning every 2-3 minutes until cooked through. It should take about 10-12 minutes depending on the thickness of the chicken – or until, when pierced with a knife, the juices run clear.
  • Transfer chicken to a plate and allow to rest for 5 minutes, then cut diagonally into large slices.
  • To serve, reserve 2 tablespoons of the dressing and toss the remainder with the orange salad.
  • Arrange on plates. Top with the chicken and drizzle with remaining dressing
Soy Marinated BBQ Chicken with a Mandarin Salad

Posted on

11th February, 2016

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