Add 1 cup of orange juice to the drip tray and preheat All Seasons™ Grill to high heat (7bars)

In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes.  Stir in basil and orange peel.  Remove from the heat; set aside.

Sprinkle chicken with remaining salt and pepper.  Grill chicken, covered over high heat for 5-7 minutes on each side or until a meat thermometer reads 170 degrees, basting frequently with orange juice  mixture.

1/3 cup orange juice
1/3 cup maple syrup
2 tablespoons balsamic vinegar
1-1/2 teaspoons dijon mustard
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon grated orange peel
6 boneless skinless chicken breast halves (6 ounces each)

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