Grilled Chicken With Orange Glaze
6 chicken breasts
1/4 C. orange juice
2 T. honey
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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