Citrus Chicken

 

1/2

cup frozen (thawed) orange juice concentrate

2

tablespoons canola or olive oil

1/4

cup lemon juice

2

tablespoons grated orange peel

1/2

teaspoon salt

1

clove garlic, finely chopped

6

boneless skinless chicken breast halves (about 1 3/4 lb)

• 1 In shallow glass or plastic dish or resealable plastic food-storage bag, make Citrus Marinade. Add chicken; turn to coat. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 2 hours but no longer than 24 hours.
• 2 Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade.
• 3 Cover and grill chicken over MEDIUM heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 4 In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken.
• 5 METHOD FOR CITRUS MARINADE: In small bowl mix all ingredients.