Key Lime & Orange Jerk Chicken

1 can (14 ½ ounces) chicken broth

¾ cup frozen orange juice concentrate thawed

2 Tbsp red wine vinegar

1 Tbsp Key Lime Jerk Seasoning

2 cloves garlic minced

6 boneless chicken breasts

4 tsp cornstarch

3 cups cooked rice

In a medium glass bowl, stir together broth, orange juice concentrate, vinegar, Key Lime Jerk seasoning, and garlic.

Cover and chill half of the mixture for later.

In a large plastic bag, combine chicken and remaining half of the orange mixture.

Close bag and marinate in refrigerator for 2-24 hours, turning bag occasionally.

Drain marinade from chicken but reserve the marinade.

Grill chicken over medium heat for 12-15 minutes or until chicken is no longer pink in the middle, brushing with marinade from the bag occasionally.

For the sauce, in a medium saucepan combine the remaining chilled orange mixture and the cornstarch and stir over medium heat until thickened and bubbly.

Simmer for 2 minutes.

Spoon the sauce over the chicken and rice dinner.