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Honey-Grilled Chicken Breasts Recipe

Honey-Grilled Chicken Breasts Recipe

Orange juice and soy sauce make such a tasty combination in this recipe from my mother-in-law. And the longer this chicken marinates, the fuller the flavor! Jennifer Petersen-Murray, Utah
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min. YIELD:8 servings

Ingredients

  • 1/2 cup orange juice
  • 1/3 cup honey
  • 1/4 cup lemon juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons minced fresh gingerroot
  • 12 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 8 boneless skinless chicken breast halves (6 ounces each)

Directions

  • 1. In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
  • 2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade. Yield: 8 servings.

Nutritional Facts

1 each: 221 calories, 4g fat (1g saturated fat), 94mg cholesterol, 331mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Reviews for Honey-Grilled Chicken Breasts

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MY REVIEW
chrissteve@sio.midco.net User ID: 3572716 162700
Reviewed Jul. 17, 2013

"Really delicious. And the leftovers were very tasty, too. I made some great chicken salad."

MY REVIEW
dkparker User ID: 1379185 162788
Reviewed Jul. 29, 2012

"Excellent. I agree with the submitter: the longer you marinate the better (I left them in the marinade for 30 hours). Only substitution I made was to use agave syrup instead of the honey."

MY REVIEW
Hannah0418 User ID: 1795891 162596
Reviewed Aug. 21, 2011

"just okay - nothing special"

MY REVIEW
Ballinrobe User ID: 650252 162594
Reviewed Jul. 27, 2011

"This is excellent and I have made it a few times! I did not use the grill but it would be even better on the grill, next time! I did however saute it with the extra sauce for a bit~! Very good!"

MY REVIEW
skiredfern User ID: 1157566 147987
Reviewed Mar. 1, 2011

"I leave out the ginger and it is our favorite way to do chicken! My kids love it!"

MY REVIEW
Terry Maddock User ID: 3905850 162786
Reviewed Dec. 6, 2010

"This is fantastic! I halved the recipe for two large chicken breasts and used the left over merinade for rice. I used 1/2 T ground ginger instead of the recipe suggestion and it was great. I've made this several times and we love it (and so does whoever else is eating it)!"

MY REVIEW
sheila maines User ID: 1419870 94546
Reviewed Apr. 24, 2010

"has anyone used dried/grd ginger for the fresh if so, how much did you substitute?"

MY REVIEW
zucchini lady User ID: 2608427 67244
Reviewed Jun. 5, 2009

"This is one of the best chicken recipes I've have found in a long time - no really "garlic taste"...just wonderful light orange taste to the chicken - not one piece left on the plate - will be making this several times this summer! Thanks for sharing this!"

MY REVIEW
Grandmaj2u User ID: 189795 148282
Reviewed Nov. 9, 2008

"Excellent. Works well in fry pan too...just drain well. Add some reserved marinate to cooked brown rice or make extra marinate and save a bit more. The marinate is super for adding to stir fried veggies. This is excellent cold the next day especially on a salid. IT did not tast at all Garlicky ( I used jarred garlic 6 rounded t( maybe the garlic lost some of it's clout?)"

MY REVIEW
KWhitehead User ID: 956468 94544
Reviewed Jul. 31, 2008

"This was fantastic! Some of the best chicken I've had in a while. The marinade made the chicken very tender. I served it with some sauteed vegetables. Delicious!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.