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As a Marinade

1 jar Yassa simmer sauce
6-8 boneless, skinless chicken breasts (6 ounces each)
1 tsp salt or 1 small bouillon cube crushed
2 tbsp canola oil
1-2 habanero peppers finely chopped (for spicy version)


  1. In a bowl, whisk together all of the ingredients (except the chicken) until well combined.

  2. Using a sharp knife, make scores (small slits) on both sides of the chicken breasts to allow the marinade to penetrate deeper.

  3. Place chicken pieces in a large re-sealable food storage bag. Pour marinade over chicken pieces. Close bag securely, squeezing out air pockets; turn to coat chicken pieces.

  4. Marinate in refrigerator for at least 2 hours, if pressed for time. To yield the most flavorful product, 24 hours marinating is recommended or at least overnight.

  5. Grill chicken 5-7 minutes on each side or until done (opaque and not pink inside, but still moist) brushing occasionally with the marinade. Serve with Couscous, Jasmine rice or Quinoa with a side of greens.