Brazilian Chicken

Ingredients

1 lemon
1 lime
1 small can tomato sauce
1 can frozen orange juice concentrate
1.5 cloves garlic, minced
1 teaspoon dried Italian seasoning
4 boneless, skinless chicken breast halves
1 teaspoon hot pepper salsa
3/4 cup chunky salsa

Directions

Grate the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag, and throw out the pulp and the seeds.
Mix in everything else except the chicken and salsa.
Drop in the chicken, reseal the bag, and refrigrate for a few hours.

Grill the chicken, turning and basting with marinade a few times, for 10 to 15 minutes or until the center is no longer pink. Serve with salsa.

5 Spice Chicken Kabobs

Ingredients

metal skewers are easier to use than wooden skewers, which will burn if not soaked for approximately 20 minutes first.
1/4 cup frozen OJ concentrate, thawed
2 Tablespoons honey
1 Tablespoon soy sauce
1/4 teaspoon five-spice powder
dash ground ginger
1 pound skinless, boneless chicken breast halves (cut into 1 inch pieces)
1 8 oz can pineapple chunks, drained
1 medium green pepper, cut into 1 inch pieces
1 medium red pepper, cut into 1 inch pieces
2 cups hot cooked rice

1. For glaze, in a small bowl combine OJ concentrate, honey, soy sauce, five spice powder and ginger. Set aside.
2. On 6 inch long metal skewers, alternately thread chicken, pineapple, green pepper and red pepper, leaving a 1/4 inch space between pieces.
3. For charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coils for 12 to 14 minutes or until no longer pink, turning and brushing once with glaze up to the last 5 minutes of grilling.

If its cold out, turn your oven to 350, put kabobs on a cookie sheet (spray with PAM first), pour glaze over kabobs and put in over for 20 minutes, turning them halfway through.