Grilled Sweet Chili Chicken With Mango-Cucumber Slaw

Southern Living
Serve a meal of grilled chicken and a cool cucumber salad for an easy, delicious meal tonight. Pair with a beer or a cold glass of iced tea and you're ready to dine.
Makes 4 servings


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1/2 cup sweet chili sauce
3 tablespoons FLORIDA'S NATURAL Premium Brand Orange Juice
2 tablespoons honey
1 tablespoon lite soy sauce
1 teaspoon minced jalapeño pepper*
1 teaspoon minced fresh ginger
PAM Original No-Stick Cooking Spray
4 PILGRIM'S PRIDE Boneless, Skinless Chicken Breasts
2 tablespoons chopped roasted USA-GROWN PEANUTS (optional)


Prep: 15 Minutes
Grill: 12 Minutes

1. Whisk together first 6 ingredients in a small bowl until blended. Remove and reserve half of sweet chili sauce mixture.

2. Coat cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Lightly spray chicken with cooking spray, and place on cooking grate. Grill chicken 6 minutes on each side or until done, basting with sweet chili sauce mixture during last few minutes on each side.

3. Divide Mango-Cucumber Slaw evenly among 4 serving plates, topping each with 1 chicken breast. Drizzle with reserved half of sweet chili sauce mixture, and, if desired, sprinkle with roasted peanuts.

* 1 tsp. sambal oelek may be substituted for minced jalapeño. Sambal oelek is an Indonesian chili sauce that can be found in the ethnic aisle of the supermarket.

Note: For testing purposes only, we used Maggi Taste of Asia Thai Sweet Chili Sauce.

Created date

October 2006