GRILLED CITRUS CHICKEN BREASTS

Steps:

• Night before: Whisk two Tbsp oil with orange juice, lemon juice, lime juice, 2 tsp salt, splash of Srirachi, garlic and rosemary stalks into large bowl. Add chicken. Coat thoroughly and transfer to a gallon sealed bag. Put in fridge overnight. Next day bring chicken to room temperature. Preheat oven to 350F. Quarter fruit and coat with oil. Start rice (2 cups rice plus 4.5 cups water). Add rice, ginger and cold water together in pan. Bring to a boil then stir vigorously for two minutes before covering and transferring to a low heat. Cook until done (about 30 minutes). Remove chicken from bag and pour entire marinade into saucier pan. Bring sauce to low boil. Do not reduce heat; keep at a low boil and allow to reduce to almost a glaze consistency. This can take up to 20 minutes. Brown chicken in cast iron skillet coated with vegetable oil and butter. Skillet should be very hot. Breasts should brown quickly. You only want a light golden color. Transfer skillet to oven. Broil for 12 minutes. Keep stirring sauce. Season to taste. Remove rosemary stalks just before serving. Sear fruit wedges in a very hot, raised-ridge grill pan. Plate with chicken in the middle, a tower of rice and fruit scattered about. Pour sauce over everything. Top with chopped parsley.