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6 boneless skinless chicken breast halves (about 1 3/4 pounds)

Citrus Marinade:
1/2 cup frozen (thawed) orange juice concentrate
1/4 cup vegetable oil
1/4 cup lemon juice
2 tablespoons grated orange peel
1/2 teaspoon salt
1 clove garlic, finely chopped


1. Make Citrus Marinade by mixing all ingredients.

2. Place chicken in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over chicken; turn chicken to coat with marinade. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 24 hours, turning chicken occasionally.

2. Heat coals or gas grill for direct heat.

3. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

4. Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.