| 1/2 | cup frozen (thawed) orange juice concentrate |
| 1/4 | cup vegetable oil |
| 1/4 | cup lemon juice |
| 2 | tablespoons grated orange peel |
| 1/2 | teaspoon salt |
| 1 | clove garlic, finely chopped |
| 6 | boneless skinless chicken breasts (about 1 3/4 lb) |
Serve with...
Ranch Spinach Pasta Salad
Total Time:
15 min
| 1. | In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 2 hours but no longer than 24 hours. |
| 2. | Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning chicken and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). |
| 3. | Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken. |
|
| For extra-moist grilled chicken, use tongs instead of a fork to turn the pieces. A fork will pierce the meat and let too many of the juices run out, drying the chicken. |
Nutrition Information:
290 ( 120); 14g ( 2 1/2g, 0g); 80mg; 270mg; 10g ( 0g, 9g); 30g 2%; 30%; 2%; 6% 1/2 ; 0 ; 4 1/2 1/2