Caribbean Grilled Chicken With Citrus

• 1 (14 1/2 oz.) can chicken broth
• 3/4 c. orange juice, thawed
• 2 Tbsp. red wine vinegar
• 1 Tbsp. Jamacian jerk seasoning
• 2 tsp. finely shredded orange peel
• 2 cloves garlic, minced
• 6 skinless, boneless chicken breast halves
• 4 tsp. cornstarch
• 3 c. hot cooked rice (any variety)
• 2 red grapefruit, peeled, sliced and seeded
• 1/4 c. sliced green onion

1. In a non-metallic bowl, stir together chicken broth, orange juice concentrate, vinegar, jerk seasoning, orange peel and garlic. Cover and chill half of the mixture for sauce.
2. Rinse chicken; pat dry.
3. In a plastic bag set in a shallow dish, combine chicken and remaining orange mixture.
4. Close bag and chill for 2 to 24 hours, turning bag occasionally to distribute marinade.

chicken broth, orange juice, red wine vinegar, jamacian jerk seasoning, orange peel, garlic, skinless, cornstarch, hot cooked rice, red grapefruit, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985308 (may not work)