Caribbean-Grilled Chicken with Citrus

1  14½-ounce can chicken broth
3/4 cup frozen Florida Orange Juice Concentrate, thawed
2 tablespoons red wine vinegar
1 tablespoon Jamaican jerk seasoning
2 teaspoons finely shredded Florida Orange Peel
2 cloves garlic, minced
6 skinless, boneless medium chicken breast halves
4 teaspoons cornstarch
3 cups hot cooked rice
2 Florida Red Grapefruit, peeled, sliced, and seeded
2 Florida Oranges, peeled, sliced, and seeded
1/4 cup sliced green onions
Green onion brushes* (optional)

Rinse chicken; pat dry.  In a plastic bag set in a shallow dish combine chicken and remaining orange mixture.  Close bag and chill for 2 to 24 hours, turning bag occasionally to distribute marinade.

Drain off marinade and reserve.  Place chicken on grill rack of an uncovered grill.  Brush with some of the reserved marinade.  Grill directly over medium coals 12 to 15 minutes or until chicken is tender and no longer pink, turning once.  Discard marinade.

Meanwhile, for sauce, in a medium saucepan combine the remaining chilled orange mixture with cornstarch.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 2 minutes more.

To serve, spoon rice on each of 6 dinner plates.  Arrange grapefruit and orange slices on top of rice on each plate; place one piece of chicken on top of grapefruit and orange slices.  Spoon fruit sauce over chicken and fruit.  Sprinkle with green onions.  If desired, garnish with green onion brushes. Serves 6.
 

*NOTE:  To make green onion brush garnish, slice roots from end of a green onion and remove most of the green portion.  Make slashes at both ends of the onion piece for fringes.  Place in ice water to curl the ends.

NUTRITION FACTS PER SERVING (with rice):  329 cal., 24 g pro., 49 g carbo., 4 g total fat (1 g sat. fat), 54 mg cholesterol, 3 g dietary fiber, 304 mg sodium.  Daily value:  83% vit. C, 27% folate, 33% thiamine, 12% riboflavin, 76% niacin, 15% iron, 26% potassium.