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Grilled Orange-rosemary Chicken
3/4 cup 100% Florida orange juice
1/2 cup plain yogurt
1 large garlic clove, minced
1/4 tsp cayenne pepper
1/4 cup vegetable oil
6 to 8 (5 oz.) boneless, skinless chicken breasts
1/2 cup Mixon Orange Marmalade
2 Tbsp 100% Florida orange juice
2 Tbsp minced fresh rosemary leaves
In a medium bowl combine 3/4 cup orange juice, yogurt, garlic and cayenne; mix well. Whisk in oil. Place chicken in a shallow dish. Pour orange juice mixture over chicken; cover and refrigerate 1 to 3 hours.
In a small saucepan combine orange marmalade, 2 tablespoons orange juice, rosemary, and salt to taste. Place over medium-low heat and cook until marmalade melts, stirring occasionally. Cover and keep warm.
Preheat grill to medium (300 degrees F to 350 degreesF). Remove chicken from marinade. Pour marinade into a small saucepan; bring to boiling over high heat. Boil 3 minutes; remove from heat.
Place chicken on grill. Grill 6 minutes per side or until an instant-read thermometer register 165F, turning and basting frequently with the cooked marinade.
During the last 3 minutes of grilling, brush chicken with orange-rosemary mixture.
Notes: Serves 6 to 8. Per serving: 220 calories, 5g fat, 1g saturated fat, 65mg cholesterol, 6mg sodium, 19g carbohydrate, 0g fiber, 18g sugars, 23g protein, 2% vitamin A, 10% vitamin c, 2% calcium, 4% iron