Recipe(tried): Chicken with Citrus (3)

Mexican-style Citrus-Marinated Chicken
Serving Size : 6

1/4 cup orange juice
1/4 cup lime juice
1/4 cup olive oil
2 tbl chopped fresh cilantro
1 tsp ground cumin
2 tsp chili powder
1/2 tsp salt
1/4 tsp red pepper sauce
1/2 sml chopped onion
3 to 3-1/3 lbs chicken -- cut up

Mix all ingred. except chicken in a shallow dish. Add chicken; turn to coat with marinade. Cover and refrigerate 3-4 hrs. Remove from marinade; reserve marinade. Cover and grill chicken, bone side down, 4-5" from med. coals 15-20 min. Turn chicken. Cover and grill 20-40 min. longer, turning and brushing with marinade 2 or 3 times , until juices of chicken run clear.

Hawaiian Chicken 2
Serving Size : 4

1/4 cup unsweetened orange juice
2 tablespoons unsweetened pineapple juice
1 teaspoon minced cilantro
1/4 teaspoon salt
4 (4oz) chicken breast halves -- skinned
3/4 cup finely chopped fresh pineapple
1 tbl + 1 tsp finely chopped red bell pepper
1 teaspoon finely chopped jalapeno pepper
1 1/2 teaspoons minced cilantro
1 1/2 teaspoons white wine vinegar
1 teaspoon unsweetened orange juice
1/2 teaspoon pepper
cooking spray
fresh pineapple leaves -- optional

NOTES : Combine first 4 ingred. in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate for several hrs, turning occasionally.
Combine pineapple, bell pepper, jalapeno, 1-1/2 tsp cilantro, vinegar, and 1 tsp orange juice in a small bowl; mix well. Let mixture stand at room temp 2 hrs.
Remove chicken from dish; reserve marinade. Sprinkle with pepper.
Coat grill with cooking spray. Grill 4-5" from med-hot coals 15 min. or till done, turning and basting frequently with reserved marinade.
To serve, top each chicken breast with about 3 tbl. pineapple mixture. Garnish with pineapple leaves, if desired.

Grilled Chicken a'l' Orange
Recipe By : The Grilling Season-Diane Mott Davidson
Serving Size : 4

Marinade
zest of 1 med. orange
Juice of 1 med. orange (about 1/3 cup)
1 teaspoon dry mustard
tiny pinch of cumin -- optional
2 tablespoons red wine vinegar
1/3 cup olive oil

4 boned and skinned chicken breast halves

Sauce
2 tablespoons butter
2 tablespoons flour
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon dry mustard
2 tablespoons red wine vinegar
1 1/2 cups orange juice

In a 9x13" glass pan, make the marinade by combining the zest, juice, mustard, cumin, if using, and vinegar. Whisk in olive oil. Spread out a sheet of plastic wrap approximately 2 feet long and place chicken breast on it. Spread another sheet of plastic wrap over the chicken. Using the flat side of a mallet, pound the breasts to an even 1/2" thickness. Remove the plastic wrap and put chicken in the marinade. Cover and allow to marinate 30 min. to an hr.
When you are ready to cook the chicken, preheat the grill. Then prepare the sauce. In a wide skillet, melt the butter over low heat and stir in the flour. Cook this roux over low heat for a min. or two, until it bubbles. Add the sugar, cinnamon, mustard, and vinegar and stir until well combined. Whisk in the orange juice, bring the heat up to med., and stir until thickened. Lower the heat and cover the pan to keep the sauce hot while you grill the chicken.
Grill the chicken just until cooked through, 3-5 min. per side. Do not over cook the chicken. When serving, place the grilled chicken on a heated platter, pour some of the sauce over it, and pass the rest of the sauce.