Chicken w/mild red chili sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Fresh lemon juice |
| ¾ | cup | Dry white wine |
| 6 | tablespoons | Olive oil |
| 4½ | tablespoon | Mild chili powder |
| 9 | Cloves garlic; chopped | |
| 3 | Shallots; chopped | |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Honey |
| 1½ | tablespoon | Fresh oregano leaves (or 1 1/2 teaspoons dried) |
| 8 | larges | Chicken breasts halves, boneless with skin oregano sprigs; optional |
Directions
Puree first 9 ingredients in blender or food processor until smooth. Using a meat mallet, pound chicken breasts between sheets of plastic wrap to ½" thickness. Place chicken in 13" x 9" x 2" glass baking dish. Pour marinade over and turn to coat. Cover & refrigerate overnight.
Prepare barbecue to medium high or preheat broiler. Drain marinade into a small suacepan. Boil for 5 minutes. Season chicken with salt & pepper.
Grill or broil chicken until cooked through, about 5 minutes per side.
Brush some marinade over chicken. Transfer to a platter. Garnish with oregano springs. Serve with remaining marinade.
Posted to FOODWINE Digest 12 October 96 Date: Sun, 13 Oct 1996 09:16:17 -0400 From: Laura Hunter <LHunter722@...>