4 boneless skinless chicken breasts
1 tbsp grated orange zest
1/4 cup orange juice
1/4 cup white wine
1 tbsp canola oil
1 tbsp minced flat leaf (Italian) parsley
1 clove garlic, minced
1 tsp grated fresh ginger
1/2 tsp dried thyme
1/2 tsp Kosher salt Sauce
1 tbsp honey
1/3 cup toasted unsalted pine nuts
Put chicken breasts in a large resealable plastic bag.
Whisk together marinade ingredients and pour into bag.
Seal the bag and turn gently so marinade coats the chicken. Refrigerate for about 60 minutes.
Pour marinade into a small saucepan, leaving chicken in the bag.
Bring marinade to a boil and continue boiling for 1 minute. Remove from heat and stir in honey and pine nuts. Heat grill to medium.
Grill chicken with the lid down, turning once, until a thermometer inserted into the chicken reads 170F (about 5-7 minutes per side).
Remove from the heat and let stand 5 minutes before serving.
Spoon sauce over chicken and serve warm.