If you're looking for an economical meat to grill, try these boneless chicken thighs. Orange juice concentrate freshens the taste of the spicy marinade.
1. In a small bowl, whisk orange juice concentrate, vinegar, oil, soy sauce, chile paste and orange zest. Place in a large resealable plastic bag. Add chicken; seal and shake to coat chicken. Refrigerate for at least 2 hours. Shake after 1 hour to evenly distribute marinade.
2. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick spray.
3. Remove chicken from plastic bag and reserve marinade. Grill over direct heat for 20 minutes, covered, turning and basting with leftover marinade every 5 minutes. Shift chicken so it is over indirect heat. Grill, covered, for 10 more minutes, or until internal temperature reaches 160 degrees F on an instant-read thermometer.
4. In a small saucepan, boil remaining marinade for 1 minute. Drizzle over chicken and serve. Garnish with orange sections and sliced scallions, if desired.