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Glazed Herb Chicken

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

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

Printed from tasteofhome.com Aug 29, 2008

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Glazed Herb Chicken cont.

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. 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.