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Glazed Herb Chicken

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

4 ServingsPrep: 15 min. + marinating Grill: 10 min.

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

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.
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.

2 of 2

Glazed Herb Chicken (continued)

Directions (continued)

Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve chicken with orange sections over rice; spoon sauce over top.
Sprinkle with chives. Yield: 4 servings.

Nutrition Facts: One serving (1 chicken breast half with 1/4 cup sauce) equals 276 calories, 2 g fat (1 g saturated fat), 66 mg cholesterol, 912 mg sodium, 37 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.