Rosemary Grilled Orange Chicken

Nutrition Facts
Serving size
Amount per serving
Calories
220
  • % Daily Value*
  • Total Fat5g 6%
    • Saturated Fat1g 5%
  • Cholesterol65mg 22%
  • Sodium60mg 3%
  • Total Carbohydrate19g 7%
    • Dietary Fiber0g 0%
    • Total Sugars18g 36%
  • Protein23g 46%
  • Vitamin A20mcg 2%
  • Vitamin C9mg 10%
  • Calcium20mg 2%
  • Iron.7mg 4%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

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.