Pine Nut Chicken

I have taken over the "man book" (Weber's Big Book of Grilling).  Usually Dean is the only one who flips through and decides which recipe to make.  I was in need of a new recipe and decided to go to Dean's "man book."  And, as usual, was happy with the outcome!

Pine Nut Chicken
Marinade:
1/4 c. fresh squeezed orange juice
1/4 c. dry white wine
1 T. olive oil
1 T. finely chopped fresh italian parsley
1 t. minced garlic
1 t. grated orange zest
1 t. dried thyme leaves
1/2 t. sea salt


4 boneless, skinless chicken breast halves


Sauce:
1 T. honey
1/3 c. toasted pine nuts


In medium bowl, whisk together marinade ingredients.  
Place chicken breasts in large resealable bag and pour marinade into bag.  Press out any air in bag and seal tightly.  Turn bag to distribute marinade, refrigerate for about an hour, turning once.
Remove chicken breasts from bag, reserve marinade.  Grill over direct medium heat until firm and juices run clear. About 8-12 minutes.
Meanwhile, prepare sauce.  In small pan combine reserved marinade, honey, pine nuts.  Bring to boil and boil for 1 full minute.  Spoon sauce over grilled chicken.  Serve!