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Orange Rosemary Chicken


2 oranges; zest and juice
60 ml dry white wine
2 tablespoons wholegrain mustard
3 sprigs fresh rosemary
2 teaspoons Tabasco sauce
2 cloves garlic
4 chicken breasts

Yield: 4 servings

Place all the ingredients except the chicken in a jar and refrigerate for 24 hours. Prick the chicken with a fork and spoon the marinade over. Cover and store in the refrigerator overnight. Light the barbecue and allow at least half an hour for the coals to heat up. Cook the chicken, basting with the orange marinade.

NOTE:
If using a conventional grill, grill on a medium heat for about 10 minutes on each side until cooked.




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