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.