Chicken with Mild Red Chili Sauce

An overnight marinade does most of the work in this grilled chicken breast recipe. The combination is bold but balanced: lemon juice and white wine for acidic tenderizing, olive oil for moisture, mild chili powder for warmth without burn, and a long list of aromatics (nine cloves of garlic, three shallots, fresh oregano) that infuse the meat all the way through.

Pounding the breasts to ½ inch thickness is the move that elevates this above an average grilled chicken dinner. Even thickness means even cooking, no more dry-edged dinosaur tails attached to underdone centers. It also doubles the surface area for the marinade to penetrate.

The overnight marinade is non-negotiable. The acid from the lemon juice and wine break down muscle fibers slowly, tenderizing the lean breast meat while the chili and garlic build deep flavor. Just an hour won’t deliver the same results.

The smart finish is boiling the reserved marinade for 5 minutes after removing the chicken. This kills any bacteria from the raw poultry and lets you use it as a finishing sauce, brushed over the cooked breasts and served alongside.

Grill or broil 5 minutes per side until just cooked through. Don’t overcook lean chicken breast.

Pro Tips

• Use fresh lemon juice; bottled tastes flat and brings unwanted preservatives.
• Mild ancho or California chili powder is best; smoky chipotle would overpower.
• Pat chicken dry before grilling so it sears instead of steams.
• Use a meat thermometer; pull at 160°F (71°C) and it’ll carry to 165°F (74°C) while resting.
• Sub tamari for soy sauce to keep this gluten-free.

Variations

• Add 1 chipotle in adobo to the marinade for smoky heat.
• Sub red wine and orange juice for white wine and lemon juice for a deeper, sweeter profile.
• Use the same marinade on pork tenderloin or shrimp.