- 3/4 Cups orange juice
- 1/2 Cup plain yogurt
- 1 large clove garlic, minced
- 1/4 Teaspoon cayenne
- 1/4 Cup vegetable oil
- Six to Eight 5-ounce boneless, skinless chicken breasts
- 1/2 Cup orange marmalade (recipe below)
- 2 Tablespoons orange juice
- 2 Tablespoons minced rosemary leaves
- Salt, to taste
In a medium bowl combine ¾ cup orange juice, yogurt, garlic, and cayenne and mix well. Whisk in the oil. Place the chicken in a shallow dish and pour the orange juice mixture over chicken. Cover and refrigerate fpr 1 to 3 hours.
In a small saucepan combine the marmalade, 2 tablespoons of orange juice, rosemary, and salt to taste. Place over medium-low heat and cook until marmalade melts, stirring occasionally. Cover and keep warm.
Preheat the grill to medium, about 300-350 degrees. Remove the chicken from the marinade and pour the marinade into a small saucepan. Bring to a boil over high heat and cook for 3 minutes, then remove from the heat.
Place chicken on grill. Grill for 6 minutes per side, or until an instant-read thermometer registers 165 degrees, turning and basting frequently with the cooked marinade. During the last 3 minutes of grilling, brush chicken with orange-rosemary mixture. Serve warm.