Grilled or Broiled Orange Chicken

Combine thawed orange juice concentrate, lemon juice, grated orange peel, and garlic powder in a small bowl, stirring until the mixture is well combined.

Place chicken breast halves on a cutting board and pound them to an even thickness of about ½ inch using a meat mallet or the bottom of a heavy pan.

Arrange chicken breasts on a broiler pan or grill rack, spacing them evenly apart.

Brush both sides of the chicken breasts generously with the orange-lemon marinade, reserving some extra sauce for basting.

Preheat the broiler on high or heat the grill to medium-high heat.

Place the broiler pan about 4–6 inches from the heat source, or position the chicken on the grill grates.

Cook the chicken for 5–6 minutes until the first side is lightly charred and cooked through, basting with reserved marinade halfway through.

Flip the chicken breasts carefully using tongs and cook for another 5–6 minutes on the second side, continuing to baste with the remaining marinade until the chicken is golden and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).

Transfer the cooked chicken to a serving platter and let rest for 2 minutes before serving to allow the juices to redistribute.