Broiled Marinated Chicken Breasts

Here’s a weeknight chicken recipe that punches well above its weight.

Boneless chicken breasts get rubbed with garlic, basil, thyme, and pepper, then soak in a marinade of white wine vinegar and orange juice for at least two hours.

The vinegar tenderizes the meat while the orange juice adds a subtle sweetness that caramelizes beautifully under the broiler.

Six minutes per side is all it takes, and those pan drippings? Don’t you dare waste them. Pour every drop over a bed of wild rice for a complete meal that tastes like you spent way more effort than you did.

Kitchen Tips

• Marinate for the full 2 hours minimum. The vinegar needs time to work its way into the chicken and break down the fibers for a more tender result.
• Don’t skip the salt at the end. Salting after cooking keeps the surface dry during broiling, which helps you get better browning.
• Use fresh-squeezed orange juice if you can. The flavor is brighter and less sweet than concentrate.
• Save every bit of those pan drippings. They’re concentrated with all the herbs, garlic, and citrus from the marinade and turn plain wild rice into something special.