I made these for a crowd on Canada Day and they disappeared quickly.

Sweet Chili-Maple Grilled Chicken Sandwich Serves 4

- 4 boneless, skinless chicken breasts, each 4 ounces
- 4 kaiser buns
- 2 tablespoons mayonnaise (I used low fat)
- 4 slices tomato
- 4 slices cheese (I used emmental)
- Salt and pepper, to taste
- 4 leaves lettuce

For the marinade:
- 3/4 cup orange juice
- 1/4 cup brown sugar (I used a sugar substitute)
- 1/3 cup olive oil

For the chili maple sauce:
- 3 tablespoons sweet chili sauce
- 2 tablespoons maple syrup
- 1/2 cup mayonnaise (I used low fat)
- 1/4 teaspoon grated ginger

1. In a bowl, combine well all marinade ingredients and place with chicken in a resealable plastic freezer bag. Seal, toss to coat well and refrigerate 3 hours, turning occasionally.
2. Meanwhile, in another bowl combine well the chili maple sauce ingredients and set aside, refrigerated.
3. Remove chicken and discard bag and marinade. Preheat grill to medium and grill chicken 5 minutes each side, or until cooked through, juices run clear and an instant-read thermometer shows interior meat temperature of 175 F.
4. To assemble sandwich, slice kaisers in half and spread mayonnaise over each half. For each sandwich, place chicken on bottom half, then 1 slice of tomato, cheese, salt, pepper and leaf lettuce. Top with maple chili sauce.

I don't think that would be a problem inky. The acidity in a marinade is what "pre-cooks" fish if you leave it on too long but I don't think leaving it in the frige all day would hurt the chicken.
I served them with oven-roasted potato salad, chopped broccoli salad and a fresh fruit salad for dessert. (various melon balls and blueberries)

I marinade my chicken for a few days sometimes with Italian dressing so I'm sure it wouldn't be a big deal with this marinade.

Thanks Inky!