A spicy marinade adds a pleasant flavour to the Piquante Grilled Chicken and allows it to retain moisture better, while it is on the barbecue.
If you were making this recipe with bone-in chicken, you would need to increase the grill time by at least another 10 – 15 minutes.
One of the ingredients in the marinade is fresh oregano. Oregano is a wonderful perennial culinary, that is native to the Mediterranean region but grows well in Canada.
The leaves of fresh oregano are small, so it takes a few to make a teaspoon of chopped oregano
Piquante Grilled Chicken
Print recipe| Serves | 4 - 6 |
| Inspiration | Summer Weekend Cookbook - Canadian Living |
Ingredients
- 4 - 6 boneless, skinless chicken breasts
Marinade
- 1/3 cup olive oil
- 2 Tbsp lime juice
- 1 Large or 2 small cloves of garlic (grated or finely minced)
- 1 1/2 Tsp finely chopped fresh oregano (or 1/2 tsp dried oregano)
- 1 Tsp salt
- good grinding of freshly ground pepper
- Grated rind from one fresh lime
- 1/4 Tsp dried chili peppers
Directions
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In a glass measuring cup stir together the oil, lime juice, garlic, oregano, salt, lime rind, chilli peppers and pepper. Place the chicken in a shallow glass dish and pour the marinade over top. Let stand at room temperature for 1 hour, turning occasionally (or refrigerate for several hours)  | |
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Drain the chicken, reserving the marinade. Preheat the barbecue to medium hot. Place the chicken on and sear both sides. Continue to cook for about 20 - 25 minutes or until the chicken springs back lightly to the touch.  | |