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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I couldn't get enough of the sweet-and-citrusy marinade flavoring this grilled chicken, says Mary Hart Easterling, Santa Clarita, California. So I saved some to drizzle on top. Ingredients:
1 cup chicken broth |
1 cup orange juice |
1/2 cup honey |
1 tablespoon lemon juice |
1 tablespoon cider vinegar |
1 tablespoon reduced-sodium soy sauce |
1 teaspoon grated orange peel |
1 teaspoon ground ginger |
1/2 teaspoon salt |
4 bone-in chicken breast halves (10 ounces each) |
1 tablespoon cornstarch |
2 tablespoons water |
4 cups hot cooked rice |
chopped green onions, orange slices and parsley sprigs, optional |
Directions:
1. In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
2. Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired. Yield: 4 servings.
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