Recipe for Pensacola Grilled Chicken


14 1/2 ounces chicken broth
3/4 cup frozen orange juice concentrate; thawed
2 tablespoons red wine vinegar
1 tablespoon Jamaican jerk seasoning
2 teaspoons finely shredded orange peel
2 cloves garlic; minced
6 medium skinless boneless chicken breast ha
4 teaspoons cornstarch
3 cups hot cooked rice
2 red grapefruit; peeled
--seeded and sliced
2 oranges; peeled
--seeded and sliced
1/4 cup sliced green onions


In a nonmetallic bowl stir together broth, thawed concentrate, vinegar, jerk seasoning, orange peel, and garlic. Cover and chill half of the mixture for sauce.

Rinse chicken; pat dry with paper towels. In a plastic bag set in a shallow dish combine chicken and remaining half of the orange mixture. Close bag and marinate in the refrigerator for 2 to 24 hours, turning bag occasionally to distribute marinade.

Drain off marinade and reserve. Place chicken on the rack of an uncovered grill. Brush with some of the reserved marinade. Grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Discard marinade.

Meanwhile, for sauce, in a medium saucepan combine the remaining chilled orange mixture and the cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

Serve chicken with rice and grapefruit and orange slices. Spoon sauce over chicken and fruit. Sprinkle with green onions.

Makes 6 servings.

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