Pensacola grilled chicken- spicy and sweet!

• 1 (14 ounce) can chicken broth
• 34 cup orange juice concentrate
• 2 tablespoons red wine vinegar
• 1 tablespoon jamaican caribbean jerk seasoning
• 2 teaspoons finely shredded orange rind
• 2 cloves garlic, minced
• 6 skinless chicken breasts
• 4 teaspoons cornstarch
• 3 cups hot cooked rice
• 14 cup sliced green onion
• orange slice (optional)
• grapefruit, slices (optional)

1. In a non-metallic bowl, stir together broth, concentrate, vinegar, jerk seasoning, orange peel, and garlic.
2. Cover and chill HALF of mixture for sauce.
3. In a plastic bag set in a shallow dish, combine chicken and remaining half of orange mixture.
4. Close bag and marinate in fridge for 2-24 hours, turning bag occasionally.
5. Drain marinade and reserve.
6. Place chicken on grill and brush with reserved marinade.
7. Grill for 12-15 min.
8. on medium heat.
9. Discard this marinade.
10. For sauce, combine remaining chilled orange mixture and cornstarch.
11. Cook and stir over medium heat until thickened and bubbly.
12. Cook an additional 2 minutes more while stirring.
13. Serve chicken over hot rice and garnish with fruit slices.
14. Spoon sauce over chicken and fruit and garnish with green onions.

chicken broth, orange juice concentrate, red wine vinegar, caribbean jerk seasoning, orange rind, garlic, chicken breasts, cornstarch, rice, green onion, orange slice

Taken from www.food.com/recipe/pensacola-grilled-chicken-spicy-and-sweet-65487 (may not work)