Orange Muscovado Chicken

Course: Main Skill level: easy Serves: 4

■ 4 skinless, boneless chicken breasts

■ 2 tbs olive oil

■ 2 oranges; one zested finely and juiced, the other sliced finely

■ 1 tbs Tate & Lyle Dark Muscovado Sugar

■ 1 tbs balsamic vinegar

■ Salt and freshly ground black pepper, to taste

■ 2 tsp fresh thyme leaves, plus sprigs to garnish

■ 4-6 garlic cloves, peeled and sliced

■ 1 small red onion, sliced thinly

1 Slash each chicken breast 3 or 4 times, then put them into a shallow dish (not metal).

2 Mix together the olive oil, zest and juice from 1 orange, the Tate & Lyle dark muscovado sugar and balsamic vinegar. Season with salt and pepper. Pour over the chicken breasts and sprinkle with the thyme leaves. Turn to coat, then cover and refrigerate. Leave to marinate for 1 to 2 hours.

3 Pre-heat the grill. Put the chicken breasts on to a shallow roasting tray and scatter the garlic slices and red onion over them. Pour over about half the marinade. Grill for about 6 to 7 minutes. Turn over and add the slices of the remaining orange. Grill for a further 6 to 7 minutes until the chicken is tender and thoroughly cooked. Check with a sharp knife – the juices should run clear.

4 Serve, garnished with thyme sprigs.