Ingredients
1 cup orange juice1/4 cup olive oil3 garlic cloves, minced1 tablespoon dried rosemary, crushed1 tablespoon dried thyme8 boneless skinless chicken breast halves (4 ounces each)
Preparation
Combine the first five ingredients; pour half into a large resealable plastic bag; add chicken. seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate reserved marinade for basting.
Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue cooking for 6-8 minutes or until a thermometer reads 170°.
