Pensacola grilled chicken- spicy and sweet!
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 396.89 g can chicken broth
- 177.44 ml orange juice concentrate
- 29.58 ml red wine vinegar
- 14.79 ml jamaican caribbean jerk seasoning
- 9.85 ml finely shredded orange rind
- 2 clove garlic, minced
- 6 skinless chicken breasts
- 19.71 ml cornstarch
- 709.77 ml hot cooked rice
- 59.14 ml sliced green onion
- orange slice (optional)
- grapefruit, slices (optional)
directions
- In a non-metallic bowl, stir together broth, concentrate, vinegar, jerk seasoning, orange peel, and garlic.
- Cover and chill HALF of mixture for sauce.
- In a plastic bag set in a shallow dish, combine chicken and remaining half of orange mixture.
- Close bag and marinate in fridge for 2-24 hours, turning bag occasionally.
- Drain marinade and reserve.
- Place chicken on grill and brush with reserved marinade.
- Grill for 12-15 min.
- on medium heat.
- Discard this marinade.
- For sauce, combine remaining chilled orange mixture and cornstarch.
- Cook and stir over medium heat until thickened and bubbly.
- Cook an additional 2 minutes more while stirring.
- Serve chicken over hot rice and garnish with fruit slices.
- Spoon sauce over chicken and fruit and garnish with green onions.
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RECIPE SUBMITTED BY
Monica in PA
Pittsburgh area, PA
Hi! I was introduced to this great site by my friend Chef WJKING.
I'm excited to swap recipes with you!
I'm a SAHM to 6 year-old Olivia and 2 yr. old A.J. and wife to Armando.
My hobbies are: scrapbooking, reading, cooking/collecting cookbooks & recipes, geneaology and photography.
My favorite all-time cook-book was given to me as a gift from my good friend/cook Alisa...Julia Child's "The Way to Cook". These recipes are easy, high-flavor and extremely adaptable. She gives you lots of options and variations with 1 recipe.