Ingredients
1 cup chicken broth1 cup orange juice1/2 cup honey1 tablespoon lemon juice1 tablespoon cider vinegar1 tablespoon reduced-sodium soy sauce1 teaspoon grated orange zest1 teaspoon ground ginger1/2 teaspoon salt4 bone-in chicken breast halves (10 ounces each)1 tablespoon cornstarch2 tablespoons water4 cups hot cooked riceChopped green onions, orange slices and parsley sprigs, optional
Preparation
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.
