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Grilled Sweet Chili Chicken With Mango-Cucumber Slaw

Prep time 15 mins
Grill time 12 mins
Yield Makes 4 servings
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.


  • 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
  • Mango-Cucumber Slaw
  • 2 tablespoons chopped roasted USA-GROWN PEANUTS (optional)

How to Make It

  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.

  4. * 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.

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

Cook's Notes

2006 Cook-Off Finalist.