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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
Instructions
- 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.
- 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.
- 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.
- 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.
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