Orange-Molasses Grilled Chicken

• 1 cup fresh orange juice
• 3/4 cup balsamic vinegar
• 1/2 cup mild-flavored (light) molasses
• 2 tablespoons grated orange peel
• 6 garlic cloves, pressed
• 2 teaspoons hot pepper sauce
• 8 skinless boneless chicken breast halves

1. Whisk orange juice, vinegar, molasses, orange peel, and all but 1 teaspoon garlic in medium saucepan.
2. Bring to boil over medium-high heat.
3. Reduce heat to medium and simmer until reduced to 2 cups, about 10 minutes.
4. Stir in pepper sauce.
5. Cool marinade to room temperature.
6. Place chicken in 11x7x2-inch glass baking dish.
7. Pour marinade over.
8. Refrigerate at least 4 hours and up to 1 day.
9. Prepare barbecue (medium-high heat).
10. Remove chicken from marinade, shaking off excess.
11. Transfer marinade to saucepan.
12. Stir in reserved 1 teaspoon garlic.
13. Boil over medium-high heat until reduced to 11/4 cups, about 5 minutes.
14. Transfer to serving bowl.
15. Season chicken with salt and pepper.
16. Grill until cooked through, about 5 minutes per side.
17. Transfer chicken to cutting board; let stand 5 minutes.
18. Cut chicken crosswise on diagonal into 1/2-inch-thick slices; transfer to plate.
19. Serve, passing sauce separately.

orange juice, balsamic vinegar, mildflavored, garlic, hot pepper, chicken

Taken from www.epicurious.com/recipes/food/views/orange-molasses-grilled-chicken-105309 (may not work)