BBQ Chicken

INGREDIENTS:

1 orange
1 dried chilli
11/2heaped teaspoons smoked paprika
11/2teaspoons Dijon or English mustard
3 tablespoons honey
3 tablespoons ketchup
1 teaspoon olive oil
1/16 teaspoon sea salt, to taste
1/16 teaspoon freshly ground pepper , to taste
4 x 5oz boneless skinless higher-welfare
chicken breasts


DIRECTIONS:

If barbecuing, light the grill now se the flames have died down and it's ready when you're ready to cook. 
Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey ketchup and a splash of olive oil. Season with a small

pinch each of the salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.

Add the chicken breasts to the howl with the remaining marinade. Turn them over in the marinade so they're well coated, cover with plastic wrap and leave to sit for 5 to 10 minutes or until the grill is ready.

If using a grill pan, put it over high heat now to get it screaming hot. Use tongs to transfer your chicken breasts onto the grill or grill pan. For chicken breasts about 1 inch thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through. Spoon a little of the reserved sauce over each breast.

Serving suggestions: Lovely served with the evolution potato salad and a fresh green salad, or delicious sliced in sandwiches in some good-quality bread. Add some leafy lettuce and sliced tomato to give it a good crunch