I prepare these on my indoor grill they are so good...
Sweet and Tangy Chicken Breasts
1/4 C. orange juice
3 Tbs. honey
2 Tbs. lemon juice
2 Tbs. soy sauce
1 Tbs. peeled, minced fresh ginger
1 Tbs. bottled garlic
Salt and coarse ground black pepper, to taste
6 boneless, skinless chicken breast halves
Combine all marinade ingredients in a large bowl. Add chicken breasts you have poked full of holes with a fork. Turn meat over and over in marinade to coat well. Transfer meat and marinade to a plastic zip-loc bag. Seal and make sure chicken is laying flat in bag with marinade over it. Marinade at least 4 hours in refrigerate, turning several times. Bring to room temperature before grilling. Grill the breasts over hot coals, 3" from the heat source, for 4 to 5 minutes per side or until meat thermometer reaches 160 degrees and juices run clear. Remove to platter and let stand 5 minutes before serving
Sweet and Tangy Chicken Breasts
1/4 C. orange juice
3 Tbs. honey
2 Tbs. lemon juice
2 Tbs. soy sauce
1 Tbs. peeled, minced fresh ginger
1 Tbs. bottled garlic
Salt and coarse ground black pepper, to taste
6 boneless, skinless chicken breast halves
Combine all marinade ingredients in a large bowl. Add chicken breasts you have poked full of holes with a fork. Turn meat over and over in marinade to coat well. Transfer meat and marinade to a plastic zip-loc bag. Seal and make sure chicken is laying flat in bag with marinade over it. Marinade at least 4 hours in refrigerate, turning several times. Bring to room temperature before grilling. Grill the breasts over hot coals, 3" from the heat source, for 4 to 5 minutes per side or until meat thermometer reaches 160 degrees and juices run clear. Remove to platter and let stand 5 minutes before serving