Grilled Orange-Rosemary Chicken

Yield: 6 to 8 servings

Ingredients

• 3/4 cup 100% Florida orange juice
• 1/2 cup plain yogurt
• 1 large garlic clove, minced
• 1/4 teaspoon cayenne pepper
• 1/4 cup vegetable oil
• 6 to 8 (5 ounce) boneless, skinless chicken breasts
• 1/2 cup orange marmalade
• 2 tablespoons 100% Florida orange juice
• 2 tablespoons minced fresh rosemary leaves
• Salt

Instructions

1. In a medium bowl combine 3/4 cup orange juice, yogurt, garlic and cayenne; mix well. Whisk in oil. Place chicken in a shallow dish. Pour orange juice mixture over chicken; cover and refrigerate 1 to 3 hours.
2. In a small saucepan combine orange marmalade, 2 tablespoons orange juice, rosemary, and salt to taste. Place over medium-low heat and cook until marmalade melts, stirring occasionally. Cover and keep warm.
3. Heat grill to medium (300 degrees F to 350 degrees F).
4. Remove chicken from marinade. Pour marinade into a small saucepan; bring to boiling over high heat. Boil for 3 minutes; remove from heat.
5. Place chicken on grill. Grill for 6 minutes per side or until an instant-read thermometer registers 165 degrees F, turning and basting frequently with the cooked marinade.
6. During the last 3 minutes of grilling, brush chicken with orange–rosemary mixture.
7. Serve warm.

Nutrition

Per serving: 220 calories, 5g fat, 1g saturated fat, 65mg cholesterol, 60mg sodium, 19g carbohydrate, 0g fiber, 18g sugars, 23g protein, 2% vitamin A, 10% vitamin C, 2% calcium, 4% iron

Attribution

Recipe and photo used with permission from: Florida Department of Citrus