Grilled Chicken With Orange Glaze

6 chicken breasts

1/4 C. orange juice

2 T. honey

Marinade:

3 T. olive oil

2 T. good-quality, aged balsamic vinegar

3 large cloves garlic

2 T. orange juice

2 t. orange zest strips

2 T. fresh rosemary, or 1 T. dried

2 t. fresh oregano, or 1 t. dried

1/4 C. dry white wine

1 t. sugar

1 t. freshly cracked black pepper

Place all marinade ingredients in blender and blend well.

Place chicken in a sealable plastic bag (or a glass baking pan). Pour marinade over chicken. Turn to coat and seal (or cover) and refrigerate, for 4 to 8 hours.

Remove chicken from refrigerator about 1/2 hour before cooking. Heat grill. Grill for 25-30 minutes until done, turning 2-3 times during cooking.

While chicken cooks, pour seasoned marinade ingredients into a small saucepan. Add 1/4 cup orange juice and honey. Bring mixture to a boil and let reduce slightly. Brush chicken with glaze near the end of cooking.

Yield: 6 servings.

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