Ingredients Weight Measure
Margarine, sticks 2 ea.
Corn syrup 2 cups
Lemons, juice of 4 ea.
Oranges, juice of 2 ea.
Greek seasoning 2 Tbsp.
Black pepper, ground 1 tsp.
TABASCO® brand Original Red Sauce 3 oz.
Bay leaves 2 ea.
Chicken breasts 12 ea.


  1. Melt margarine in a microwave oven, 30-45 seconds. Add corn syrup and mix well.
  2. Add juices from lemons and oranges and mix well.
  3. Add Greek seasoning, pepper and TABASCO® Sauce. Blend until smooth and then add the bay leaves.
  4. Place chicken breasts in a steam-table pan, skin-side down. Pour mixture over chicken, cover and refrigerate for a minimum of 1 hour, turning chicken over every 15 minutes.
  5. Remove chicken from refrigerator and unwrap. Grill over indirect heat or bake at 350°F until internal temperature of 165°F is reached.
  6. Take remaining sauce and let simmer in a small saucepan until reduced by 1/2. Five minutes before removing chicken, baste with the reduced sauce.
  7. Remove chicken from oven and glaze again with reduced sauce.

Yield: 12 servings