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TANGELO-BALSAMIC GRILLED CHICKEN

Active Time : 30 minutes
Total Time : 1 hour
Serves : 6 servings
INGREDIENTS
  • 1 cup fresh squeezed tangelo or orange juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 pounds boneless, skinless chicken breasts
DIRECTIONS

In small bowl, whisk together, tangelo juice, mustard and vinegar; salt and pepper to taste.

Place chicken and marinade in a 1-gallon recloseable food storage bag; seal bag. Toss to coat chicken. Refrigerate 30 minutes or up to 2 hours.

Prepare grill to medium heat. Remove chicken from marinade; discard marinade. Place chicken on grill; grill, turning occasionally, until juices run clear and internal temperature reaches 170°F on a food thermometer (about 15-20 minutes).