• 6servings
  • 65minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lime, juiced

  2. 1 tablespoon red wine vinegar

  3. 60ml orange juice

  4. 120ml white wine

  5. 60ml honey

  6. 1 teaspoon salt, or to taste

  7. 1 teaspoon pepper, or to taste

  8. 1/2 teaspoon Tabasco or chipotle chilli powder

  9. 1 1/2 teaspoons onion powder

  10. 1 1/2 teaspoons garlic powder

  11. 1 tablespoon paprika

  12. 1 tablespoon chilli powder

  13. 1/4 teaspoon ground cinnamon

  14. 1/4 teaspoon dried oregano

  15. 1/2 teaspoon ground cumin

  16. 1 teaspoon ground ginger

  17. 1 pinch dried chilli flakes

  18. A pinch cayenne pepper

  19. 45ml olive oil

  20. 6 skinless, boneless chicken breasts

Instructions Jump to Ingredients ↑

  1. Whisk together lime juice, vinegar, orange juice, white wine and honey in a bowl until the honey dissolves. Add salt, pepper, tabasco, onion powder, garlic powder, paprika, chilli powder, cinnamon, oregano, cumin, ginger, dried chilli flakes, cayenne and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade and coat well. Marinate in the fridge for at least 30 minutes, or up to 2 days.

  2. Preheat barbecue for medium heat and lightly oil the cooking grate.

  3. Remove chicken from marinade and shake off excess liquid; discard remaining marinade. Cook chicken on the preheated barbecue approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.


Send feedback