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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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From Light & Tasty. The recipe suggests serving this sunny, citrusy chicken over rice. It's also a really good way to top a summer salad.... Ingredients:
1 (14 1/2 ounce) can chicken broth |
3/4 cup orange juice concentrate |
2 tablespoons red wine vinegar |
2 teaspoons orange peel, grated |
2 garlic cloves, minced |
1/2 teaspoon dried onion flakes |
1/8-1/4 teaspoon cayenne pepper |
1/8 teaspoon dried thyme |
1/8 teaspoon ground allspice |
4 (1/4 lb) boneless skinless chicken breast half (1 pound) |
1 tablespoon cornstarch |
1/4 cup honey |
1 medium navel orange, peeled and sectioned |
3 cups hot cooked rice |
2 teaspoons chives, minced |
Directions:
1. In a bowl, combine the first nine ingredients.
2. Remove 1 cup for sauce; cover and refrigerate.
3. 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.
4. Drain and discard marinade.
5. Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear.
6. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth.
7. Stir in the honey.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Serve chicken with orange sections over rice; spoon sauce over top.
10. Sprinkle with chives.
11. Yield: 4 servings.
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