Rosemary Grilled Orange Chicken
- % Daily Value*
- Total Fat5g 6%
- Saturated Fat1g 5%
- Cholesterol65mg 22%
- Sodium60mg 3%
- Total Carbohydrate19g 7%
- Dietary Fiber0g 0%
- Total Sugars18g
- Protein23g 46%
- Vitamin A20mcg 2%
- Vitamin C9mg 10%
- Calcium20mg 2%
- Iron.7mg 4%
Ingredients
- ¾ cup + 2 tbsp. Florida Orange Juice, divided
- ½ cup plain yogurt
- 1 large garlic clove, minced
- ¼ tsp. cayenne pepper
- ¼ cup vegetable oil
- 6 to 8 (5-oz.) boneless, skinless chicken breasts
- ½ cup Florida Orange Marmalade (see recipe)
- 2 tbsp. rosemary, minced
- Salt to taste
Preparation
1. In a medium bowl, combine ¾ cup Florida Orange Juice, yogurt, garlic and cayenne pepper and mix well. Whisk in oil. Place chicken in a shallow dish and pour Florida Orange Juice mixture over chicken. Cover and refrigerate for 1 to 3 hours.
2. In a small saucepan, combine Orange Marmalade, 2 tablespoons Florida Orange Juice, rosemary and salt. Place over medium-low heat and cook until Orange Marmalade melts, stirring occasionally. Cover and keep warm.
3. Preheat grill to medium (300 to 350° F). Remove chicken from marinade. Pour marinade into a small saucepan and bring to a boil over high heat. Boil for 3 minutes, then remove from heat.
4. Grill the chicken, 6 minutes per side or until a thermometer registers an internal temperature of 165° F. Turn and baste the chicken frequently with the cooked marinade. During the last 3 minutes of grilling, brush chicken with the Florida Orange Rosemary mixture. Serve warm.
