3/4 cup fresh lemon juice
3/4 cup dry white wine
6 tablespoons olive oil
4 1/2 tablespoons mild chili powder
9 cloves garlic — 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 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.