Grilled Orange Thai Chili Chicken

1 - 1 1/2 lbs. chicken tenderloins

1 cup orange juice

2 tablespoons Thai chili sauce

1. Mix orange juice and chili sauce together; pour over

tenderloins and marinate in refrigerator for several hours

or overnight, turning tenderloins once.

2. Grill until tenderloins are done through, turning once

(usually 3 - 4 minutes on first side, then about 2 minutes

after turning).

3. Serve with more Thai chili sauce for dipping purposes.

NOTES:

1. I always use tenderloins, but I would imagine boneless

breasts would work just as well, or possibly even thighs

and wings; obviously, cooking times would need to be

adapted to the cuts used.

2. There are various recipes on the internet for Thai chili

sauce, but for convenience I use Kikkoman Thai Style

Chili Sauce, which I find excellent. You can adjust the

amount in the marinade to suit your taste and your

preferred level of chili heat.