Glazed Herb Chicken Recipe
Glazed Herb Chicken Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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. 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.
Originally published as Glazed Herb Chicken in Light & Tasty February/March 2001, p37

Nutritional Facts

1 each: 276 calories, 2g fat (1g saturated fat), 66mg cholesterol, 912mg sodium, 37g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

  • 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
  1. 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.
  2. 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. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives. Yield: 4 servings.
Originally published as Glazed Herb Chicken in Light & Tasty February/March 2001, p37

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