Ingredients:
1 (14 ounce) cans chicken broth
3/4 cup orange juice concentrate
2 tablespoons red wine vinegar
1 tablespoon jamaican caribbean jerk seasoning
2 teaspoons finely shredded orange rind
2 cloves garlic, minced
6 skinless chicken breasts
4 teaspoons cornstarch
3 cups hot cooked rice
1/4 cup sliced green onions
orange slices (optional)
grapefruits, slices (optional)
Directions:
In a non-metallic bowl, stir together broth, concentrate, vinegar, jerk seasoning, orange peel, and garlic.
Cover and chill HALF of mixture for sauce.
In a plastic bag set in a shallow dish, combine chicken and remaining half of orange mixture.
Close bag and marinate in fridge for 2-24 hours, turning bag occasionally.
Drain marinade and reserve.
Place chicken on grill and brush with reserved marinade.
Grill for 12-15 min.
on medium heat.
Discard this marinade.
For sauce, combine remaining chilled orange mixture and cornstarch.
Cook and stir over medium heat until thickened and bubbly.
Cook an additional 2 minutes more while stirring.
Serve chicken over hot rice and garnish with fruit slices.
Spoon sauce over chicken and fruit and garnish with green onions.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.