Source: Canadian Living

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)

In large glass dish, combine sauce, orange concentrate, chili powder, vinegar, orange rind, garlic, salt and pepper; add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours.)

Reserving marinade, place chicken, skin side down, on greased grill over medium heat; close lid and cook for 20 minutes. Turn and brush with reserved marinade; cook for 25 minutes or until no longer pink inside. Refrigerate 2 of the breasts until cold; wrap and refrigerate for up to 2 days.

Yield: 4 servings