Submitted by: Temra W. from New York City, NY
Yield: Serves 4 People
Combine the light brown sugar and Merguez Seasoning in a small bowl and mix to fully combine. Place the chicken breasts in a large bowl and add the brown sugar and Merguez Seasoning mixture, along with the extra virgin olive oil. With your hands, spend a minute massaging the chicken breasts, making sure every piece of chicken on both sides is covered with the spice mixture and olive oil. Set aside, wash hands thoroughly, and heat up your grill pan or grill.
Allow grill pan to be heated on high heat for 2-3 minutes. Spray with a nonstick cooking spray and using tongs, place chicken breasts on the grill pan, making sure to not overcrowd the pan. Grill for 2 minutes and then rotate the chicken breasts 90 degrees and grill for another 1-2 minutes. This will help develop those beautiful grill lines on the chicken. Flip the chicken breasts over and grill another 2-3 minutes, rotating 90 degrees after 1-2 minutes. Remove chicken from the grill pan onto a separate plate. Repeat the process with the remaining chicken breasts. Once all the chicken has been grilled, squeeze ½ a navel orange over all of the chicken breasts and drizzle with the 2 tsp of honey. For a little extra flavor, sprinkle sea salt or Himalayan pink sea salt and cover with aluminum foil for 2-3 minutes prior to serving.
Adjust the sugar-to-seasoning ratio to suite your taste. You can double the brown sugar for a sweeter flavor profile, or add extra honey and orange juice at the end. Chicken tenders can be used in place of the thinly sliced chicken breasts. This recipe can easily be doubled and can provide great leftovers for salads or sandwiches.