Orange-Soy Glazed Grilled Chicken Breasts with Minty Peas and Orange, Currant, Pine Nut Couscous

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Fabulous!! My husband loved everything about this recipe especially the glaze. The chicken was very tender and sooo much flavor from the glaze. Only thing I changed, I used chicken broth instead of water for the Couscous DELISH!! Minty Peas a great compliment to this dish.
AND SO EASY!!! That's what I like!

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Loved it. Made two extra breasts and used them for chicken salad.

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the glaze was amzing, didnt bother with the side dish, i made mashed potatoes instead, but it was still amazing!

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I made this whole meal and I was very satisfied with the results (as was my family, including toddler! I didn't bother with the glaze reduction, just marinated the chicken breasts in the OJ, zest, and soy sauce for about an hour (left out the sugar. It grilled up great.

For the side dishes, the only changes I made were (1 - I used raisins instead of currants in the couscous (that's all I had on hand and (2 - used dried mint in the couscous and the peas. I used about a teaspoon in each dish.

Everything was really fabulous and complimentary of each other. I am definitely making this again!

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Only did the chicken and made 1 slight alteration to recipe, used tamari instead of soy sauce, served it with mint rice, It was great, can't wait to try the Couscous.

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I made only the chicken and orange sauce. It turned out great and was very easy. I had my in-laws and sister-in-law over and they all really liked it. My husband and father-in-law are on strict heart-healthy diets so this was perfect. I served it over rice with some fresh corn on the cob.

Will make this again, it was very good.

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I made the chicken and minty peas. I though the peas were very good, especially considering i don't usually like cooked peas. The chicken, on the other hand, wasn't as good. I used orange juice not from concentrate instead of squeezing my own. Followed the rest of the recipe exactly. The chicken burnt on the grill after only 4 minutes. The orange flavor of the chicken was also very overpowering. I like oranges, and i like chicken, but this hardly tasted like chicken. Just oranges. It was decent, but I don't think I will make this again. I think maybe just grilling unmarinated chicken and using this glaze to baste it as it cooks might be better. It also took about 35 minutes for my glaze to cook down to 3/4 cup.

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I noticed that this recipe had a five star rating, which I always look for. Even with a high rating I always read the reviews. But being in a hurry for tonight's dinner I didn't read any of them. Now I look back and read: yes, it was fabulous once I did this, changed this, added that....gee, is it even the same recipe??? Well I made it according to directions, and I thought it was okay, but not worth trying again, even with the changes. I will say, it did not take long to reduce the marinade as everyone complained; just the 20 minutes Emeril suggested. Try it and see what you think.

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Made some changes.
Marinated the chicken breasts in Orange juice (tropicana with pulp, orange marmalade, and soy sauce. Sauteed chicken in a pan over very high heat with olive oil and salt and pepper covered. When brown, added onions, carrots, sa;t and pepper. Added marinade. Covered and reduced heat. Fabulous!
BTW, this is th first time I printed the comments to any recipe. The changes were helpful.

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I liked this recipe but made some changes. I also served it over white rice with a green salad on the side. I omitted the sugar (thought it would be too sweet for my taste - loved the result. I added carrots sticks (a handful, 1 sliced onion and a handful of green beans. So I started it as it recommends by reducing the marinate. However, it was taking too long. I cut the chicken bite sizes, sauteed in a pan with 1 tbsp oil and 1 tsp minced garlic. Added the marinate and let it sautee until the marinate reduced to half. Then I added the vegetables and let it sautee until the marinate reduced to certain point that I still had gravy in the pan to pour over the rice. My 2y and 3y loved it and went for seconds!!! I've already added this recipe to my weekly favorites. Thank you Emeril!