Tropical Boneless Chicken Breasts

If you make extra, the chicken works well in a salad the next day. Serve on a bed of greens with fresh orange slices, red bell pepper, and a ginger dressing to complement the tropical flavors.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 8 skinless, boneless chicken breast tenders
  • 1⁄2 cup chili sauce
  • 1⁄2 cup orange juice
  • 2 Tbsp. orange juice concentrate
  • Juice of 1⁄2 lemon
  • 1⁄4 tsp. Tabasco sauce, or to taste
  • 1⁄2 tsp. ground cardamom
  • 2 Tbsp. vegetable oil


  • Rinse the chicken in cool water, dry with paper towels, and place in a nonreactive (plastic or glass) container.
  • Whisk remaining ingredients together and pour over the chicken breasts. Marinate for 5 to 6 hours.
  • Heat the grill to medium heat—about 350°F.
  • Grill the chicken over direct heat until outside is seared, 1 to 2 minutes. Move off direct heat or lower gas.
  • Use remaining marinade to baste in the first few minutes—the marinade will burn off when you cook it. Discard any remaining marinade. Continue to grill the chicken until done.