Chicken W/mild Red Chili Sauce
- 3/4 c Fresh lemon juice
- 3/4 c Dry white wine
- 6 tb Olive oil
- 4 1/2 tb Mild chili powder
- 9 Cloves garlic; chopped
- 3 Shallots; chopped
- 2 tb Soy sauce
- 2 tb Honey
- 1 1/2 tb Fresh oregano leaves (or 1
- -1/2 teaspoons dried)
- 8 lg Chicken breasts halves,
- -boneless with skin oregano
- -sprigs; optional
Puree first 9 ingredients in blender or food processor until smooth. Using
a meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2"
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
a meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2"
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
