Use a fresh orange for the zest and juice in this tasty recipe that combines citrus with maple syrup and balsamic vinegar.
—LILY JULOW LAWRENCEVILLE, GA
PREP: 25 MIN. • GRILL: 10 MIN. • MAKES: 6 SERVINGS
1/3 cup orange juice
1/3 cup maple syrup
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon grated orange peel
6 boneless skinless chicken breast halves (6 ounces each)
1. In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from heat; set aside.
2. Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with the orange juice mixture.