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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The orange flavor really comes through in the sauce that nicely coats this grilled chicken. I like to garnish it with fresh orange segments and a sprinkling of green chives for a pretty look. Jill Smith of Irmo, South Carolina Ingredients:
1 can (14-1/2 ounces) chicken broth |
3/4 cup orange juice concentrate |
2 tablespoons red wine vinegar |
2 teaspoons grated orange peel |
2 garlic cloves, minced |
1/2 teaspoon dried minced onion |
1/8 to 1/4 teaspoon cayenne pepper |
1/8 teaspoon dried thyme |
1/8 teaspoon ground allspice |
4 boneless skinless chicken breast halves (1 pound) |
1 tablespoon cornstarch |
1/4 cup honey |
1 medium navel orange, peeled and sectioned |
3 cups hot cooked rice |
2 teaspoons minced chives |
Directions:
1. In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally. Drain and discard marinade.
2. Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives. Yield: 4 servings.
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