How to make it

  • Start by grinding up all the dry ingredients in whatever fashion you prefer. Mix with the oil. It should be a wet paste, if not, add a little more oil.
  • Slather the chicken breasts with the chile paste, put in a plastic bag, and let marinate, refrigerated, for two hours.
  • At the one-and-a-half hour mark, fire up that grill.
  • Reduce the orange juice by one half in a small sauce pot. While that goes on, place your chicken breasts on a hot, oiled grill. Grill, flipping once, to an internal temp of just below 160 degrees F.
  • Back to the sauce: add the tomato and sugar and reduce until slightly thickened.
  • Adjust the seasoning and toss in the cilantro,
  • Spoon the sauce over the grilled chicken breasts and have a nice day :)

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