Honey Orange Chicken

 Honey Orange Chicken

4 Servings

Prep: 15 min. + marinating Grill: 15 min.


  • 1 cup chicken broth
  • 1 cup orange juice
  • 1/2 cup honey
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 bone-in chicken breast halves (10 ounces each)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 4 cups hot cooked rice
  • Chopped green onions, California Navel Orange slices and parsley sprigs, optional


  • In a saucepan, combine the first nine ingredients. Bring to a boil.
  • Remove from the heat; cool. Pour 1-1/3 cups marinade into a large
  • resealable plastic bag; add chicken. Seal bag and turn to coat;
  • refrigerate for 4-8 hours or overnight, turning occasionally. Cover
  • and refrigerate remaining marinade.
  • Drain chicken, discarding marinade. Grill, covered, over medium heat
  • for 12-15 minutes on each side or until juices run clear. Meanwhile,
  • combine cornstarch and water in a small saucepan until smooth; stir
  • in reserved marinade. bring to a boil; cook and stir for 2 minutes
  • or until thickened.
  • Remove and discard skin from chicken. Serve chicken over rice;
  • drizzle with sauce. Garnish with green onions, orange slices and
  • parsley if desired. Yield: 4 servings.



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