Glazed Herb Chicken

Submitted by SweetDivaMJ

"From Light & Tasty. The recipe suggests serving this sunny, citrusy chicken over rice. It's also a really good way to top a summer salad...."

 

• Ready In: 8hrs 10mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 (14 1/2 ounce) can chicken broth
• 3⁄4 cup orange juice concentrate
• 2 tablespoons red wine vinegar
• 2 teaspoons orange peel, grated
• 2 garlic cloves, minced
• 1⁄2 teaspoon dried onion flakes
• 1⁄8 - 1⁄4 teaspoon cayenne pepper
• 1⁄8 teaspoon dried thyme
• 1⁄8 teaspoon ground allspice
• 4 (1/4 lb) boneless skinless chicken breast half (1 pound)
• 1 tablespoon cornstarch
• 1⁄4 cup honey
• 1 medium navel orange, peeled and sectioned
• 3 cups hot cooked rice
• 2 teaspoons chives, minced

directions

1. In a bowl, combine the first nine ingredients.
2. Remove 1 cup for sauce; cover and refrigerate.
3. 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.
4. Drain and discard marinade.
5. Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear.
6. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth.
7. Stir in the honey.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Serve chicken with orange sections over rice; spoon sauce over top.
10. Sprinkle with chives.
11. Yield: 4 servings.