Ready in 1 hour
This chicken main dish has a zip to it!
1. To make the sauce combine the juices, chili sauce, garlic, mustard, Worcestershire, honey, oil, paprika, salt and pepper in a blender or food processor. Blend thoroughly. Divide sauce in half.
2. Trim chicken breasts and pound between two sheets of plastic wrap to an even thickness of 1/2 inch. Lay chicken in a shallow dish and pour on half the sauce. Turn chicken to coat. Cover and let stand for 30 minutes or refrigerate for up to 4 hours.
3. Remove chicken from marinade and grill or broil until cooked through, about 4 minutes per side, basting with reserved marinade on the cooked sides of the chicken. Serve with any remaining sauce.
Lynn1775 1y agoThis was excellent. The combination of tomato, citrus, honey and garlic was a perfect blend. A definite keeper. I added pic, served with Baked Corn on the Cob and salad.
Jaguarandcubs 4y agoI made this in my slow cooker, and it was great! I did change a couple of things - put a bit of dark soy in, and added some chilli flakes - which gave it a great depth. I also took the chicken out after it was falling apart, then thickened the sauce with some corn flour. Beautiful!
Microwe 5y agoJust made this tonight! I must say this has a very subtle flavor but we loved it. Only thing I think I need to do is figure out how to get it thicker. Great job on this though, thank you for sharing it!
pickle13 7y ago[I posted this recipe.]