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Chili Orange Grilled Chicken

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  • 3/4 cup pasta or tomato sauce (175 mL)
  • 1/4 cup thawed orange juice concentrate (50 mL)
  • 2 tablespoons chili powder (25 mL)
  • 1 tablespoon cider vinegar (15 mL)
  • 1 teaspoon grated orange rind (5 mL)
  • 4 cloves garlic, minced
  • 1/2 teaspoon each salt and pepper (2 mL)
  • 6 chicken breasts (3 pounds/1.5 kg)


  1. In large glass dish, combine sauce, orange concentrate, chili powder, vinegar, orange rind, garlic, salt and pepper; add chicken, turning to coat.
  2. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours..
  3. Reserving marinade, place chicken, skin side down, on greased grill over medium heat; close lid and cook for 20 minutes.
  4. Turn and brush with reserved marinade; cook for 25 minutes or until no longer pink inside.

Yield: 4 servings

Source: Canadian Living