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Glazed Herb Chicken

 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.


  • 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 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.
Nutritional 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.