Caribbean Grilled Chicken Marinade
Source of Recipe
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6 boneless, skinless, split chicken breasts
Marinade:
1 cup orange juice
1/3 cup soy sauce
2 Tblsp. Balsamic vinegar
2 Tblsp. Honey
2 Tblsp. Firmly packed brown sugar
2 cloves garlic, minced
1-1/2 tsp. Minced gingerroot or 1/2 tsp. Ground ginger
1/2 tsp. Ground black pepper
5 leaves fresh basil, chopped
Place chicken in non-metallic dish and set aside.
To make marinade, place orange juice in small saucepan. Add soy sauce, vinegar, honey, sugar, garlic, gingerroot, pepper, and basil. Bring to a simmer over medium heat and cook 10 minutes. Remove from heat and cool.
Pour cooled marinade over chicken, cover with plastic wrap, and place in refrigerator to marinate overnight.
Preheat charcoal or gas grill. Remove chicken from marinade with slotted spoon. Pour marinade in saucepan, bring to a boil, then simmer 3 minutes. Reserve. Place chicken on prepared grill and cook over medium heat, 4 to 6 inches from heat source. Cook 5 to 10 minutes on each side, basting occasionally with reserved marinade, until chicken reaches 160 degrees F. on meat thermometer or juices run clear and meat is no longer pink inside. Discard marinade.
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