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Glazed Herb Chicken

By: Jill Smith

"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"

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (14.5 ounce) can chicken broth
3/4 cup orange juice concentrate
2 tablespoons red wine vinegar or cider vinegar
2 teaspoons grated orange peel
2 garlic cloves, minced
1/2 teaspoon dried minced onion
1/8 teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground allspice
4 (4 ounce) boneless skinless chicken breast halves
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.

Footnotes

Nutritional Analysis: 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.