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Honey Orange Chicken

"I couldn't get enough of the sweet-and-citrusy marinade flavoring this grilled chicken," says Mary Hart Easterling, Santa Clarita, California. "So I saved some to drizzle on top."

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

Ingredients

1 cup chicken broth
1 cup orange juice
1/2 cup honey
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange peel
1 teaspoon ground ginger
1/2 teaspoon salt
4 bone-in chicken breast halves (10 ounces each)
1 tablespoon cornstarch
2 tablespoons water
4 cups hot cooked rice
Chopped green onions, orange slices and parsley sprigs, optional

Directions

In a saucepan, combine the first nine ingredients. Bring to a boil.
Remove from the heat; cool. Pour 1-1/3 cups marinade into a large
resealable plastic bag; add chicken. Seal bag and turn to coat;
refrigerate for 4-8 hours or overnight, turning occasionally. Cover
and refrigerate remaining marinade.
Drain chicken, discarding marinade. Grill, covered, over medium heat
for 12-15 minutes on each side or until juices run clear. Meanwhile,
combine cornstarch and water in a small saucepan until smooth; stir
in reserved marinade. bring to a boil; cook and stir for 2 minutes

2 of 2

Honey Orange Chicken (continued)

Directions (continued)

or until thickened.
Remove and discard skin from chicken. Serve chicken over rice;
drizzle with sauce. Garnish with green onions, orange slices and
parsley if desired. Yield: 4 servings.

Nutrition Facts: One serving (1 chicken breast half and 6 tablespoons sauce with 1 cup rice) equals 504 calories, 2 g fat (1 g saturated fat), 66 mg cholesterol, 755 mg sodium, 89 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1/2 fruit.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.