• 1/4 C. Orange Juice
• 3 Tbs. Honey
• 2 Tbs. Lemon Juice
• 2 Tbs. Soy Sauce
• 1 Tbs. peeled, minced fresh Ginger
• 1 Tbs. bottled Garlic
• Salt and coarse ground Black Pepper, to taste
• 6 boneless, skinless Chicken Breast Halves

Combine all marinade ingredients in a large bowl. Add chicken breasts you have poked full of holes with a fork. Turn meat over and over in marinade to coat well. Transfer meat and marinade to a plastic zip-loc bag. Seal and make sure chicken is laying flat in bag with marinade over it. Marinade at least 4 hours in refrigerate, turning several times. Bring to room temperature before grilling. Grill the breasts over hot coals, 3" from the heat source, for 4 to 5 minutes per side or until meat thermometer reaches 160 degrees and juices run clear. Remove to platter and let stand 5 minutes before serving.