Chicken with Mild Red Chili Sauce
Yield
servingsPrep
15 minCook
15 minReady
8 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
lemon juice
fresh |
|
| ¾ | cup |
white wine
dry |
*
|
| 6 | tablespoons |
olive oil
|
|
| 4 ½ | tablespoons |
chili powder
mild |
|
| 9 | cloves |
garlic
chopped |
|
| 3 | each |
shallots
chopped |
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
honey
|
|
| 1 ½ | tablespoons |
oregano
fresh or 1 1/2 teaspoons dried |
*
|
| 8 | large |
chicken breast halves, boneless, skinless
boneless with skin |
*
|
| 1 | x |
oregano sprigs
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
lemon juice
fresh |
|
| 177 | ml |
white wine
dry |
*
|
| 9E+1 | ml |
olive oil
|
|
| 68 | ml |
chili powder
mild |
|
| 9 | cloves |
garlic
chopped |
|
| 3 | each |
shallots
chopped |
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
honey
|
|
| 23 | ml |
oregano
fresh or 1 1/2 teaspoons dried |
*
|
| 8 | large |
chicken breast halves, boneless, skinless
boneless with skin |
*
|
| 1 | x |
oregano sprigs
optional |
* |
Directions
Purée first 9 ingredients in blender or food processor until smooth.
Using a meat mallet, pound chicken breasts between sheets of plastic wrap to ½ inch thickness.
Place chicken in 13 x 9 x 2 inch glass baking dish .
Pour marinade over and turn to coat.
Cover and refrigerate overnight.
Prepare barbecue to medium high or preheat broiler.
Drain marinade into a small suacepan.
Boil for 5 minutes.
Season chicken with salt and 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.
