1/2 cup (125 ml) frozen concentrated lemonade, thawed

2 cloves garlic, chopped

3 tbsp (30 g) grated ginger

4 boneless, skinless chicken breasts

1/2 cup (125 ml) chicken broth

1/4 cup (11 g) chopped mint or cilantro (optional)

Salt and pepper

In a glass dish or sealable plastic bag, combine the concentrated lemonade, garlic and ginger. Add the chicken, thoroughly coating it with the marinade. Cover the dish or seal the bag and refrigerate for 2 to 4 hours.

Preheat the grill, setting the burners to high. Oil the grate.

Reserve the marinade. Grill the chicken for about 15 minutes, or until fully cooked, turning it halfway through the cooking.

In a saucepan, combine the reserved marinade and the chicken broth. Bring to a boil and continue boiling for 3 or 4 minutes. Season lightly with salt and pepper.

When ready to serve, cut the chicken into strips. Drizzle with the sauce and top with the fresh herbs.

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