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Grilled Orange-Rosemary Chicken

Grilled Orange-Rosemary Chicken


  • 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
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  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). Remove chicken from marinade. Pour marinade into a small saucepan; bring to boiling over high heat. Boil 3 minutes; remove from heat.
  4. Place chicken on grill. Grill 6 minutes per side or until an instant-read thermometer registers 165 degrees F, turning and basting frequently with the cooked marinade.
  5. During the last 3 minutes of grilling, brush chicken with orange–rosemary mixture.
  6. Serve warm.

Serves 6 to 8.

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

Recipe and photo credit: Florida Department of Citrus


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