Name: Chicken with Mild Red Chili Sauce
Yield: Serves 8
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)

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.

Recipe information

Yield
Serves 8

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)

Preparation

Step 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.
Step 2
Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan. Boil 5 minutes. Season chicken with salt and pepper.
Step 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.

TagsWhite Wine Wine Alcohol Beverages Chile Vegetable Lemon Citrus Fruit Chicken Breast Chicken Poultry Main Dinner Dairy Free Nut Free Weeknight Meals Grilling Blender Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes