- Juice of 1 medium orange (1/4 - 1/2 cup)
- Juice of 1/2 lemon or lime (1-2 tbsp)
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, or 1 tsp dried
- 1/4 tsp ground pepper
- 2-3 whole chicken breasts, boned
- Salt to taste
Combine the citrus juices, oil, rosemary, and pepper. Beat together until blended. Cut the chicken breasts in halves and place in self-sealing bag. Add the marinade, mix well, seal the bag, and refrigerate at least 2 hours. **At this point, I put all of this in a baking dish and baked for 40 minutes at 350, or until the inside was no longer pink.
To cook, drain the chicken and place on the grill. Grill until browned for 20 minutes. When brown, the chicken should be golden brown on both sides and the juices should run clear when the meat is slit with a small knife. Sprinkle lightly with salt and serve hot or cold.