1/3 cup frozen Florida orange juice concentrate, thawed
2 tablespoons light soy sauce
2 tablespoons honey
1 teaspoon lemon-pepper seasoning
1 teaspoon ground ginger
¼ teaspoon garlic powder
4 skinless, boneless medium chicken breast halves (12 ounces total)
4 whole wheat hamburger buns
2 or 3 plum tomatoes, thinly sliced
• For marinade, in a shallow nonmetallic dish combine thawed orange juice concentrate, soy sauce, honey, lemon-pepper seasoning, and ginger and garlic powder. Set aside.
• Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from center to the edges, pound chicken lightly with the flat side of a meat mallet to an even thickness. Remove plastic wrap, place chicken pieces in marinade. Cover and chill 4 to 6 hours or overnight, turning chicken occasionally.
• Remove chicken from marinade reserving marinade. To grill, place chicken on the grill rack of an uncovered grill. Grill directly over medium coals about 12 minutes or until chicken is tender and no longer pink, turning and brushing chicken with marinade one, halfway through cooking. Discard the marinade.
• To serve, split buns and place on grill rack or broiler pan for 1 to 2 minutes to toast. Serve chicken on toaster buns. Top each with lettuce leaves and tomato slices.
Yield: 4 servings
To Broil: Place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 7 to 8 minutes or until chicken is tender and no longer pink, turning and brushing chicken with marinade once, halfway through cooking. Discard the marinade. Serve as above.