Sweet and tangy, this grilled chicken dish demonstrates the delicious diversity of ZESPRI® SunGold kiwi. Good in fruit salads and sweet treats, golden kiwi is equally delicious served alongside anything from the grill, such as these marinated boneless chicken breasts. Serve with the sauce poured on top or on the side for dipping, then add a simple summer salad and dig in.
- 4 boneless skinless chicken breasts
- 1/3 cup (75 mL) olive oil
- Juice of 1 lemon
- 1/2 tsp (2 mL) dried oregano
- 2 ZESPRI® SunGold kiwifruit, peeled and chopped
- 1/4 cup (60 mL) seasoned rice vinegar
- 2 tsp (10 mL) grated fresh ginger
- 1 clove garlic, crushed
- 1 tsp (5 mL) cornstarch
- 1/2 tsp (2 mL) salt
- 1 additional ZESPRI® SunGold kiwifruiti, peeled and sliced into rounds for garnish (optional)
- 1 green onion, thinly sliced for garnish (optional)
- Place the chicken breasts snugly in a dish with sides, such as a 9-inch (2.5 L) square baking dish or loaf pan. In a small bowl, whisk together the olive oil, lemon juice and oregano. Pour over the chicken. Cover and allow to marinate for 1 hour at room temperature (or longer in the refrigerator, if desired), rotating once to marinate evenly.
- With the grill on medium heat, cook the chicken breasts 6 to 7 minutes until they are no longer sticking to the grill. Flip the breasts and cook another 6 to 7 minutes on the other side until cooked through. Remove from the heat, transferring the chicken to a dinner plate to rest and retain juices.
- In a small saucepan, crush the chopped kiwi with a masher until relatively smooth. Whisk in the vinegar, ginger, garlic, cornstarch and salt. Set over medium-high heat on the stove and bring to a boil, stirring frequently. Allow to boil for about 30 seconds, still stirring. Remove from the heat.
- Slice chicken breasts and serve with warm sauce poured over top or on the side for dipping. Garnish with additional rounds of golden kiwi and green onions, if desired.
Amy Bronee is the writer and photographer behind the award-winning home cooking blog FamilyFeedbag.com. Since 2011, millions of home cooks around the world have visited her blog for easy-to-follow recipes, mouth-watering images and stories about everyday life in the kitchen. Through her hands-on cooking classes, Amy loves to connect with other home cooks, share ideas and have fun in the kitchen making delicious food together. Her first cookbook, The Canning Kitchen: 101 Simple Small Batch Recipes (Penguin Canada, June 2015) celebrates the tradition of preserving in the modern home kitchen. When she’s not wearing an apron, Amy enjoys running, reading and snuggling with her husband and two young sons in their cozy island home in Victoria, BC.