ORANGE MOLASSES GRILLED CHICKEN

l cup fresh orange juce
3/4 cup balsamic vinegar
l/2 cup mild (light) molasses
2 tbsps. grated orange peel
6 garloc cloves pressed
2 tsp. hot pepper sauce
8 skinless bonel3ess chicken breast halves
Whiskorange juice, vinegar, molasses, orange peel and all but l tsp. garlic in med saucepan. Bring to boil over med high heat. Reduce heat to med and simmer until reduced to 2 cups about l0 mins. Stir in pepper sauce. Cool marinade to room temp.
Place chicken in llx7x2″ glass baking dish. Pour marinade over. Refrigerate at least 4 hrs or up to l day. Prepare babecue (med high heat). Remove chicken from marinade shaking off excess. Transfer marinade to saucepan. Stir in reserved l tsp. garlic. Boil over med high heat until reduced to l-l/4 cups, about 5 mins. Transfer to serving bowl. Season chicken with s&0. Grill until cooked through about 5 mins. per side. Transfer chicken to cutting board; let stand 5 mins. Cut chicken crosswise on diagonal into l/2″ thick slices; transfer to place. Serve passing sauce separately.
Serves 8 Bon Appetit July 2001