1 1/2 cups unsweetened orange juice
3/4 pound skinless, boneless chicken breast halves
3 cloves garlic, crushed
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons honey
1 1/2 tablespoons freshly grated orange zest
1/4 cup minced fresh herbs: thyme, marjoram, sage, oregano
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
Pour orange juice into a small saucepan; bring to a boil over medium heat. Boil, uncovered, until juice reduces to 6 tablespoons, about 15 minutes, increasing or reducing the heat as necessary to keep it softly boiling but not boiling over. Pour into a medium bowl and let cool completely.
Lightly pound chicken breast halves to even thicknesses between pieces of plastic wrap. Cut lengthwise into 1-inch-wide strips.
Add garlic, olive oil, honey, orange rind, herbs, and salt and pepper to orange juice reduction. Measure out and reserve 1/4 cup for beets. Add chicken to remaining marinade in bowl and toss to coat. Cover and refrigerate 2 hours.
Prepare grill for medium-high heat. Thread chicken strips on skewers; place on oiled grill rack. Grill, covered, 3 to 4 minutes on each side or until cooked through. Makes 4 servings.
For beets:
8 medium beets
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Reserved 1/4 cup orange-honey mixture
Cut off beet greens to within 1 inch from bulbs. Scrub beet thoroughly. Place in a saucepan of boiling water; boil 15 minutes or until just tender when pierced with tip of a sharp knife. Drain and cover with cold water. When beets are cool, slip peels off.
Preheat grill for medium-hot.
Cut beets into 1/2-inch slices. Toss with olive oil, and sprinkle lightly with salt and pepper. Place on oiled grill rack; cover and grill until well marked and tender on both sides, about 8 minutes. Transfer to serving plates and drizzle with reserved orange honey mixture.
