It's fabulous hot or cold. I make a big batch so there are leftovers (which make tasty quesadillas). I move my oven rack to a lower setting to keep the chicken moist, and even then it barely takes 30 minutes.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours.

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  • Preheat the oven broiler.

  • Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.

  • Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

258 calories; 17.4 g total fat; 60 mg cholesterol; 349 mg sodium. 5.2 g carbohydrates; 19.3 g protein; Full Nutrition

Reviews (129)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2004
5 stars for being and easy and tasty recipe! I used boneless skinless breasts. I added bits of orange peel to the marinade for added flavor. If you use dried rosemary make sure you strain the marinade before basting or you will have chewy leaves. I boiled the remaining marinade added a splash of gran mariner and thickened with a teaspoon of cornstarch in a bit of water. Pour over chicken breasts when you serve. Yum! Read More
(205)

Most helpful critical review

Rating: 1 stars
12/30/2003
Hated it. Very bland. Will not make again. Read More
(9)
195 Ratings
  • 5 star values: 85
  • 4 star values: 67
  • 3 star values: 26
  • 2 star values: 10
  • 1 star values: 7
Rating: 5 stars
01/05/2004
5 stars for being and easy and tasty recipe! I used boneless skinless breasts. I added bits of orange peel to the marinade for added flavor. If you use dried rosemary make sure you strain the marinade before basting or you will have chewy leaves. I boiled the remaining marinade added a splash of gran mariner and thickened with a teaspoon of cornstarch in a bit of water. Pour over chicken breasts when you serve. Yum! Read More
(205)
Rating: 5 stars
01/05/2004
5 stars for being and easy and tasty recipe! I used boneless skinless breasts. I added bits of orange peel to the marinade for added flavor. If you use dried rosemary make sure you strain the marinade before basting or you will have chewy leaves. I boiled the remaining marinade added a splash of gran mariner and thickened with a teaspoon of cornstarch in a bit of water. Pour over chicken breasts when you serve. Yum! Read More
(205)
Rating: 5 stars
10/13/2008
WONDERFUL recipie!!! I changed it just a tad instead of letting it marinate low on time I added the mixture to a pan and threw the chicken in. If you use a good pan (hubby's a chef lol) and throw a top on it the spices will cook into the meat and it's perfect. From there we strained the rosemary and chives and made a rioux to add to the juices. This thickened it perfectly and it went BEAUTIFULLY over rice. Overall dinner was fantastic tonight. Read More
(93)
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Rating: 5 stars
04/06/2003
This recipe was wonderful and wonderfully easy. My husband loved it. He said he had never tasted chicken so tender. I used eight boneless chicken breasts. I sliced a breast to take to work the next day. It was not overcooked when I heated it in the microwave. I have passed this recipe on to coworkers with my recommendations. Kudows to DEERPANT. Read More
(70)
Rating: 4 stars
12/27/2003
This was a repeater. Most of the ingredients are staples - ok ok so I had to substitute green onions for the chives but it turned out just fine. When making it highlight the marinate 4 hours so you can have it on the night you planned to have it. I am not a broiler so it went on the grill and worked just fine. Read More
(41)
Rating: 5 stars
07/09/2008
Very flavorful! I scaled the recipe back to 4 servings and used 3 boneless skinless chicken breasts. The fresh herbs really make this taste great. I will be using this to top a summer salad or to make chicken salad lettuce wraps! Read More
(38)
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Rating: 5 stars
05/25/2004
We put this on the grill instead of the broiler. I also marinated overnight. Very easy. Read More
(26)
Rating: 4 stars
12/05/2008
Very good for an adult taste. My daughter didn't like it at all. I can see why.My chicken came out kind of dry though. If anybody has advice on how to keep my chicken from getting dry please let me know! Read More
(12)
Rating: 5 stars
12/27/2003
We made chicken breasts on the grill with this marinade and it was delicious! I will definitely use the recipe again. Thanks! Read More
(11)
Rating: 1 stars
12/30/2003
Hated it. Very bland. Will not make again. Read More
(9)