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.