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Ingredients

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

Directions

  • In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. 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. Drain and discard marinade.
  • Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives. Yield: 4 servings.
  • source;http://www.tasteofhome.com/Recipes/Glazed-Herb-Chicken