One ripe, fresh papaya, peeled and seeded, 1/2 cup fresh squeezed orange juice, 1/4 cup fresh squeezed lemon juice, 1/4 cup canola oil, 4 tablespoons curry powder, 1 teaspoon sea salt.
Put all ingredients in food processor and puree until smooth. Pour enough of papaya marinade to layer bottom of glass baking dish. Lay boneless, skinless chicken breasts in glass dish on papaya marinade and use remainder to pour on top and cover breasts. Cover with plastic wrap to seal and refrigerate overnight. Grill on grates over medium heat, turning once until desired degree of cooking.