Chicken Carribean

tonight's meal was a repeat.  we love it and it is in my regular rotation.  super easy.  it comes from the Better Homes and Gardens Biggest Book of Grilling.

Chicken Carribean
makes 4 servings

4 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
1/2 teaspoon Jamaican Jerk seasoning
1/2 cup purchased unsweetened coconut milk
1/4 cup orange juice
2 tablespoons snipped fresh basil
1 teaspoon finely shredded orange peel (optional)
2 cups hot cooked rice

1. Rub both sides of chicken with Jerk seasoning.  Grill chicken.
2. Meanwhile, for sauce, in a small saucepan combine coconut milk, orange juice and 1 tablespoon of the basil.  Bring to boiling; reduce heat.  Simmer, uncovered, about 5 minutes or until reduced to 1/2 cup.
3.  If desired, stir the orange peel into cooked rice.  Serve chicken and sauce over rice.  Sprinkle with the remaining 1 tablespoon of basil.

my notes:
double the sauce
drizzle chicken with olive oil and extra jerk seasoning before grilling
slice the chicken breasts after grilling and serve on top of the rice