Reviewed: Mar. 8, 2009

This was quite tasty, though I made some alterations. After reading reviews, I decided to substitute OJ concentrate in place of juice, and added a few tablespoons of water to thin it out a bit. I didn't have chives but I had green onions instead. I didn't allow myself enough time to marinate for 4 hours, so I gave it the 1/2 hour I had. Beforehand, I had pounded the chicken breasts very thin. I broiled, flipping and basting with the reserved 'decontaminated' marinade every 7 or so minutes till done, gave it about 30 min. Served with white rice and citrus steamed veggies (though I wish I had jasmine instead). The hubby-to-be said it seemed healthy and it was pretty good (he's PICKY). I liked it second to breaded and fried orange chicken at chinese places.

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*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

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Reviewed: Mar. 6, 2009

Excellent and easy to make. I added more OJ thank asked for and used the broiler.

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nairie

Cooking Level: Beginning

Living In: Simi Valley, California, USA

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Reviewed: Mar. 2, 2009

I made this recipe after the great reviews and even after following the suggested tips for improvement, I thought this recipe was bland. I did taste the orange and rosemary but nothing that I would repeat. My husband thought it was good and liked the sauce, which I made a separate batch of. Just so-so..

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Rocio

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Camp Lejeune, North Carolina, USA

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Reviewed: Mar. 2, 2009

Very easy and yummy! I let it marinade for 2 days. I also used light OJ and it was still very sweet. Also I used dried rosemary. Will definitely make again.

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Kylie

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Reviewed: Mar. 2, 2009

I used this recipe for a whole chicken and it turned out great. I stuffed the chicken with onions and carrots, marinated it in the o.j. mixture, and then made a seperate orange rosemary sauce to go over the finished product. Delicious!

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ashleyf

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Reviewed: Mar. 1, 2009

Did not love it - the glaze tasted just ok and it was too thin.

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PamA

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Reviewed: Feb. 27, 2009

Our family loved this. I used fresh squeezed OJ and some zest, fresh rosemary and dried chives. Had frozen breast tenders on hand, and they cooked up in about 15 minutes. YUMMY!

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christine c

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Reviewed: Feb. 27, 2009

I made this exactly to the recipe, except used chicken breast which I had on hand. We thought it was ok, but not exceptional.

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NormaS.

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Feb. 25, 2009

Howdy folks. We are adding a step to this recipe to boil the marinade before using it to baste the meat while cooking. This change should be published shortly. Thanks to those of you who noted it in your reviews!

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 25, 2009

This was a big letdown for me! It wasn't gross but I definitely won't make it again. I even let it marinate for 24 hours, too! Well, Ya can't win em' all ;)

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*m*

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Feb. 24, 2009

Easy to make and great flavor though it was very subtle. We tend to like a stronger flavor or sauce so it was a little plain for us. I think next time I will take another users suggestion and save some extra marinade to thicken a bit and make a sauce to pour on top...

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GatorSteph

Home Town: San Diego, California, USA

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Reviewed: Feb. 24, 2009

Good! Marinate for 24 hours for better flavor! Make sure to use chopped Rosemary instead of Rosemary leaves, like I did!

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Janet

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

I agree with reviewer Sandra, you MUST BOIL THE MARINADE to make it save to use during the cooking process(Think raw chicken juices back on your cooked chicken.) Next time I will make the sauce too.

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Feb. 21, 2009

With a few *minor* tweaks, this is an amazing and easy recipe. First off, I cooked mine in my counter top convection oven...it came out very juicy and tender. As far as the 'tweaks' go, add 2 to 3 spoonfuls of frozen orange juice concentrate and the grated rind of one orange to the marinade. (Or just make orange juice from concentrate with HALF the water it calls for). You can use green onions in place of the chives. After you are finished with the marinade, strain it, add some water to dilute a bit (a cup or so) AND BOIL IT TO MAKE IT SAFE TO EAT! Add chicken bouillon granules and if needed, a bit more water until the taste and amount is to your liking, then thicken with cornstarch. I made this with boneless, skinless breasts exactly according to my tweaks, and served it with Basmati rice (our favorite) and a green salad. This turned out to be a very good and simple-to-make dinner that my whole family loved. Will definitely pass this one on!

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Sandra Scott

Cooking Level: Expert

Home Town: Pinole, California, USA

Living In: Florence, Arizona, USA

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Reviewed: Feb. 21, 2009

Only gave four stars because I didnt make it exactly as stated. I thickened the marinade (dont worry I brought it to a boil first) with cornstarch and basted it on the meat just before I took it off the grill. Yummy! With out the sauce on it I can see how this might be just a tad bland. Great recipe though!

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BKLUYT

Cooking Level: Expert

Home Town: Maplewood, Minnesota, USA

Living In: Peoria, Arizona, USA

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Reviewed: Feb. 20, 2009

Add the zest of an orange, and the flavor really perks up. Marinate overnight. Make the sauce as recommended by several reviewers. To the cook who asked how to keep the chicken from getting dry: Once it's marinated overnight, don't overcook it! The marinade should keep it moist.

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ItalianFoodie

Cooking Level: Expert

Home Town: Aliquippa, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Feb. 20, 2009

Tasty, but not for those who don't like herbs. When using fresh rosemary, break off a sprig, turn it around (not the way it grows) and run your hand down the length of the sprig to remove the rosemary "needles" from the branch. Quick and easy. Don't use the branch stalk itself because they are too tough.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Nov. 30, 2008

Very good for an adult taste. My daughter didn't like it at all. I can see why.My chicken came out kind of dry, though. If anybody has advice on how to keep my chicken from getting dry, please let me know!

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Delaly

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Reviewed: Oct. 13, 2008

WONDERFUL recipie!!! I changed it just a tad, instead of letting it marinate, low on time, I added the mixture to a pan and threw the chicken in. If you use a good pan (hubby's a chef lol) and throw a top on it the spices will cook into the meat and it's perfect. From there we strained the rosemary and chives and made a rioux to add to the juices. This thickened it perfectly and it went BEAUTIFULLY over rice. Overall, dinner was fantastic tonight.

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Rosei16

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Reviewed: Aug. 26, 2008

This was great. Marinated for 3 and 1/2 hrs. and it had plenty of flavor. Used some grated peel too. Served with Jasmine rice and green salad. I would not cook in the broiler in summer again but it was fun to try and did cook 4 full breasts of chicken in 30 minutes even. I lined the baking pan and sprayed with olive oil. In the future I would try grilling or even baking this as the olive oil did a lot of splattering and sparking in the broiler (and I had it 8 inches from the heat). Really tasty, stayed moist! Good recipe:)

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