Glazed Herb Chicken

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: 8 hrs 10 mins
• Serves: 4

Ingredients

• 1 (14 1/2ounce) 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 (1/4lb)  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.