Chicken Breasts With Honey And Thyme
|Orange juice||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Orange rind||1 Teaspoon|
|Hot pepper flakes||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Honey||1⁄2 Cup (8 tbs)|
|Frozen orange juice concentrate||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
Pat chicken dry.
In large glass bowl, combine orange juice, oil, orange rind, hot pepper flakes, pepper and thyme; add chicken and turn to coat.
Cover and marinate for up to 8 hours in refrigerator.
Glaze: In bowl, combine honey, orange juice concentrate, soy sauce, mustard, thyme, pepper, hot pepper sauce and rosemary.
Remove chicken from marinade; pat dry.
Arrange chicken, skin side up, on foil-lined baking sheet; brush with half of the glaze.
Bake in 375°F (190°C) oven for 15 minutes; brush with remaining glaze.
Bake for 15 to 25 minutes longer or until chicken is no longer pink inside and skin is golden.