Grilled Orange Chicken Breasts

Grilled Orange Chicken Breasts (low acidic OJ)

1 1⁄2-2 lbs boneless skinless chicken breasts

3 tablespoons chopped fresh orange sections

1⁄3 cup orange juice (fresh squeezed is best)

1⁄4 cup olive oil

3 teaspoons lime juice

4 -5 garlic cloves, minced

1 teaspoon dried thyme

2 teaspoons dried oregano (I like to use Mexican Oregano for this)

2 teaspoons ground cumin

1⁄2 teaspoon salt

Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.

Add the chicken then turn to coat well.

Seal and refrigerate 1-2 hours.

Drain and discard marinade.

Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.

Tonight, I am serving with yellow carrots, risotto with saffron, garden salad and fresh fruit compote.

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