Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      6 oz can      tomato puree
   1      teaspoon      canola oil
   3      tablespoons   honey
   1      teaspoon      orange peel -- minced
   1      teaspoon      lemon peel -- minced
   1      teaspoon      lime peel -- minced
   3      tablespoons   fresh lemon juice
   3      tablespoons   fresh lime juice
   3      cloves        garlic -- peeled and
                        minced
     1/2  teaspoon      dried thyme -- crushed
     3/4  teaspoon      cayenne pepper
                        ground black pepper -- to
                        taste
   6                    skinless chicken breast
                        halves -- on the bone
                        frozen orange juice
                        concentrate -- defrosted

Preparation:

Combine all ingredients except chicken. Place chicken in a glass dish. Reserve 1/3 cup marinade and refrigerate. Pour the remaining marinade over chicken, cover and marinate at least 12 hours or overnight. Turn the chicken occasionally. To finish the chicken: Prepare the grill. Remove the chicken from the marinade. Place chicken on oiled grill. Grill over medium-hot coals until lightly browned, about 15 minutes. Turn and brush with reserved marinade. Continue cooking 15 minutes longer. Last brushing with marinade should be 8 to 10 minutes before meat is done. Heat remaining marinade in a small pan on stove to a boil, and serve as a dipping sauce for chicken. This can also be grilled rather than grilled. Recipe By: Food and Wine Magazine-revised by Mike Key