1 6 oz can tomato puree
1 teaspoon canola oil
3 tablespoon honey
1 teaspoon orange peel -- minced
1 teaspoon lemon peel -- minced
1 teaspoon lime peel -- minced
3 tablespoon fresh lemon juice
3 tablespoon fresh lime juice
3 cloves garlic -- peeled and
minced
1/2 teaspoon dried thyme -- crushed
3/4 teaspoon cayenne pepper
ground black pepper -- to
taste
6 skinless chicken breast
halves -- on the bone
frozen orange juice
concentrate -- defrosted
Instructions:
Combine all ingredients except chicken. Place chicken in a glass dish.
Reserve 1/3 cup marinade and refrigerate. Pour the remaining marinade
over chicken, cover and marinate at least 12 hours or overnight. Turn
the chicken occasionally. To finish the chicken: Prepare the grill.
Remove the chicken from the marinade. Place chicken on oiled grill.
Grill over medium-hot coals until lightly browned, about 15 minutes.
Turn and brush with reserved marinade. Continue cooking 15 minutes
longer. Last brushing with marinade should be 8 to 10 minutes before
meat is done. Heat remaining marinade in a small pan on stove to a
boil, and serve as a dipping sauce for chicken. This can also be grilled
rather than grilled. Recipe By: Food and Wine Magazine-revised by
Mike Key
