Orange Jerk Grilled Chicken
ounces chicken broth
3/4 cup frozen orange juice concentrate thawed
2 tablespoons red wine vinegar
1 tablespoon Jamaican jerk seasoning
2 teaspoons finely shredded orange peel
2 cloves garlic minced
6 medium skinless
boneless chicken breast halves
4 teaspoons cornstarch
3 cups hot cooked rice
2 red grapefruit peeled-seeded and sliced
2 oranges peeled-seeded and sliced
1/4 cup sliced green onions
In a nonmetallic bowl stir together broth, thawed concentrate, vinegar, jerk
seasoning, orange peel, and garlic. Cover and chill half of the mixture for
Rinse chicken; pat dry with paper towels. In a plastic bag
set in a shallow dish combine chicken and remaining half of the orange mixture.
Close bag and marinate in the refrigerator for 2 to 24 hours, turning bag
occasionally to distribute marinade.
Drain off marinade and reserve. Place chicken on the rack of an uncovered grill.
Brush with some of the reserved marinade. Grill directly over medium coals for
12 to 15 minutes or until chicken is tender and no longer pink, turning once.
Meanwhile, for sauce, in a medium saucepan combine the
remaining chilled orange mixture and the cornstarch. Cook and stir over medium
heat until thickened and bubbly. Cook and stir for 2 minutes more.
Serve chicken with rice and grapefruit and orange slices.
Spoon sauce over chicken and fruit. Sprinkle with green onions.
Makes 6 servings.