Glazed Herb Chicken

• 1 can (14-1/2 ounces) chicken broth
• 3/4 cup orange juice concentrate
• 2 tablespoons red wine vinegar
• 2 teaspoons grated orange zest
• 2 garlic cloves, minced
• 1/2 teaspoon dried minced onion
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground allspice
• 4 boneless skinless chicken breast halves (1 pound)
• 1 tablespoon cornstarch
• 1/4 cup honey
• 1 medium navel orange, peeled and sectioned
• 3 cups hot cooked rice
• 2 teaspoons minced chives

1. In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally. Drain and discard marinade.
2. Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives.

chicken broth, orange juice concentrate, red wine vinegar, orange zest, garlic, onion, cayenne pepper, thyme, ground allspice, chicken breast halves, cornstarch, honey, orange, rice, chives

Taken from www.tasteofhome.com/recipes/glazed-herb-chicken/ (may not work)