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@...>

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