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Epicurious

Chicken with Mild Red Chili Sauce

4.0

(9)

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

  1. 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 WineWineAlcoholBeveragesChileVegetableLemonCitrusFruitChicken BreastChickenPoultryMainDinnerDairy FreeNut FreeWeeknight MealsGrillingBlenderBon Appétit
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