Chicken with Mild Red Chili Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 2 tablespoons soy sauce
- 6 tablespoons olive oil
- 2 tablespoons honey
- 3/4 cup dry white wine
- 3/4 cup fresh lemon juice
- Carbohydrate 15 g(5%)
- Cholesterol 70 mg(23%)
- Fat 21 g(32%)
- Fiber 3 g(12%)
- Protein 25 g(49%)
- Saturated Fat 4 g(22%)
- Sodium 422 mg(18%)
- Calories 354
Preparation 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. Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan. Boil 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 platter. Garnish with oregano sprigs, if desired. Serve with remaining marinade.
Preparation 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. Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan. Boil 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 platter. Garnish with oregano sprigs, if desired. Serve with remaining marinade.
