Grilled Orange Chicken
4 Chicken Breasts (with skin and on the bone)
2 cloves garlic, minced
1/4 cup minced white onion
1/2 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon fresh thyme leaves
1/2 teaspoon lemon pepper
1/2 cup fresh squeezed orange juice
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between skin and flesh of chicken, leaving skin attached. Spread 1/4 of herb mixture under skin of each chicken breast, pulling skin back over seasonings. Mix together orange juice, vinegar and Worcestershire sauce.
Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with orange juice mixture every 5 minutes, about 30 minutes.
Bone-in chicken parts are done when juices run clear and a meat thermometer shows they have reached an internal temperature of 170 degrees F.
Serve over rice with grilled vegetables.