- 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
- 8 boneless chicken breast halves with skin
- Oregano sprigs (optional)
- 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.