Ingredients
- 1 lb chicken breast boneless, skinless
- 3 cloves garlic pressed
- 1 tbsp herbes de provence
- 2 tbsp agave nectar
- 1 tsp celtic sea salt
- 1 tbsp chipotle chile powder
- 1 cup orange juice freshly squeezed
Servings:
Instructions
- Rinse chicken breasts and pat dry with a paper towel.
- Place chicken in a 9x13 inch pyrex baking dish.
- Pour orange juice over chicken breasts.
- In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle, then rub mixture onto chicken breasts.
- Marinate chicken in refrigerator, time permitting for up to 5 hours.
- Place chicken breasts on a plate, and reserve marinade.
- Grill each side of chicken on barbecue until chicken is cooked through.
- Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes.
- Serve chicken with marinade.
Recipe Notes
Source: NibbleDish
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