Chicken with Mild Red Chili Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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To round out the meal, present warm pita bread and a mixed green salad with the chicken. A chilled Marsanne or Chardonnay is nice alongside. Ingredients:
3/4 cup fresh lemon juice |
3/4 cup dry white wine |
6 tablespoons olive oil |
4 1/2 tablespoons california chili powder |
9 garlic cloves, chopped |
3 shallots, chopped |
2 tablespoons soy sauce |
2 tablespoons honey |
1 1/2 tablespoons fresh oregano leaves or 1 1/2 teaspoons dried |
8 large boneless chicken breast halves with skin |
oregano sprigs (optional) |
Directions:
1. Puree first 9 ingredients in blender until smooth. Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2-inch thickness. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat. Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan. Boil 5 minutes. Season chicken with salt and pepper.
3. Grill or broil chicken until cooked through, about 5 minutes per side. Brush some marinade over chicken. Transfer to platter. Garnish with oregano sprigs, if desired. Serve with remaining marinade.
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