Orange Ginger Chicken Breasts
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Reduced sodium soy sauce||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Rice vinegar/Cider vinegar||1 Tablespoon|
|Minced ginger/1 teaspoon ground ginger||1 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Orange rind||1 Teaspoon|
|Red pepper flakes||1⁄8 Teaspoon|
|Skinless boneless chicken breasts||2 Pound|
1 In a shallow baking dish, combine the orange juice, garlic, soy sauce, sugar, vinegar, ginger, mustard, orange rind, and red pepper flakes. Add the chicken, turning to coat, cover with plastic food wrap, and marinate in the refrigerator for at least 4 hours or overnight.
2 Preheat the broiler, setting the rack 7 inches from the heat. Arrange the chicken on a broiler pan and broil for 4 to 5 minutes. Turn and broil 4 to 5 minutes more or until the juices run clear when the flesh is pricked with a fork.
3 Transfer the chicken to a serving dish and brush with the pan juices.