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    Glazed Herb Chicken


    Source of Recipe


    taste of home

    List of Ingredients




    14 ounces chicken broth
    3/4 cup orange juice concentrate
    2 tablespoons red wine vinegar OR cider vinegar
    2 teaspoons grated orange peel
    2 cloves garlic, minced
    1/2 teaspoon dried minced onion
    1/4 teaspoon cayenne pepper
    1/8 teaspoon dried thyme
    1/8 teaspoon ground allspice
    1 pound chicken breast halves, skinless, boneless
    1 tablespoon cornstarch
    1/4 cup honey
    1 orange, peeled and sectioned
    3 cups hot cooked rice
    2 teaspoons minced chives

    Recipe



    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

 

 

 

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