Categories: Meals

Ingredients

• 1 navel orange, juiced
• 1 garlic clove, minced
• 1 tbsp. honey
• 1 tbsp. olive oil
• 1 tsp. kosher salt
• 1 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 1/2 tsp. onion powder
• 1/2 tsp. black pepper
• 4 chicken breasts
• 1/2 cup heavy whipping cream
• 2 tbsp. unsalted butter

Directions

1. Preheat grill to medium-high heat.

2. In a large bowl, whisk together orange juice, garlic, honey, oil, salt, thyme, rosemary, onion powder, and pepper. Add chicken and stir to coat. Cover and refrigerate for at least 15 minutes or for up to 24 hours.

3. Add chicken to grill, reserving excess marinade. Cook for 10 minutes. Turn and cook until cooked through, 12-15 minutes more.

4. In a small saucepan, bring reserved marinade to a boil over medium heat. Stir in cream and butter; cook until slightly thickened, about 2 minutes. Serve with chicken.

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