6 boneless, skinless chicken breasts
1/4 cup orange juice
3 Tbsp. plus 1 1/2 tsp. vegetable oil
1/4 oz. fresh garlic, peeled and minced
1 tsp. ground black pepper
1 tsp. dried basil
1 tsp. dried thyme
Prepare the marinade by combining all ingredients and whisking until well blended. Combine the chicken and marinade. Turn to coat. Place chicken with marinade in covered, nonreactive shallow pan or sealable plastic bag. Refrigerate 2 hours or overnight, turning twice while marinating.
Preheat char-grill to medium or flat-top griddle to 350° F. Drain chicken. Discard marinade. Cook chicken 5 minutes. Turn chicken over. Cook until internal temperature reaches 165° F and juices run clear, 4 to 6 minutes.
Yield: 6 servings
Per serving (1 piece): 130 calories, 40 calories from fat, 4.5g total fat, 1g saturated fat, 60mg cholesterol, 190mg sodium, <1g carbs, 21g protein