Delectable baked halibut that has been breaded with a hot mixture of bread crumbs, fresh Parmesan cheese, horseradish, and Dijon mustard.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 lime, juiced
- 1 tablespoon red wine vinegar
- ¼ cup orange juice
- ½ cup white wine
- ¼ cup honey
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon chipotle chile powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 pinch red pepper flakes
- 1 pinch cayenne pepper
- 3 tablespoons olive oil
- 6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
Instructions
- Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper 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 refrigerator at least 30 minutes, or up to 2 days.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 2 g |
| Sodium | 659 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is sooo good. I have been using it for years. I wrote it down and then eventually lost it. I panicked thinking I couldn’t get back into my account after a couple of years of being away. THANK GOODNESS I was able to find the recipe. This chicken is fabulous with any TexMex recipe. My favorite is to have it over rice and black beans, with pico, sour cream, quac, tomatoes, jack cheese. HEAVENLY !
Excellent recipe only Excluded hot pepper flakes and Cayenne.
Kinda just ok. I prefer a soy sauce based marinade I guess. A lot of ingredients means a lot of work. Probably won’t make again.
This should be called Everything But The Kitchen Sink Chicken! There are so many ingredients but don’t let that fool you, it is completely worth it! This will be a repeat performer in my house! Also, it does work well cooking it in the pan…because halfway through, my grill ran out of propane. So that means you can have it all year! Thanks for an awesome recipe!!!
This was the most intense ingredient list for a marinade that I have ever seen. That being said the flavor was good. I mixed everything up in a blender. Opting for fresh oregano and ginger and adding 2 fresh cloves of garlic along with the powdered version. I can’t say I’d take the time to whip it up again but it is tasty. I let it soak for 3 hours.
I used fresh ginger & oregano (3x amount of dried). I would prefer a stronger ginger flavor. The recipe took a while to put together, and was just ok. If I make it again, I’d use a good bit more ginger.
I made it exactly as the recipe stated. It had great taste and the chicken was very moist. Can’t wait to try it again this weekend.The war department was very pleased. P.S But don’t wear your new shirt and flatten the meat (because I forgot) with a hammer, especially if you have already dipped it in the marinade. The war department did not like that part.
Very flavorful… a unique combination of ingredients, that made uniquely yummy chicken.
very good! i made the recipe exactly as written, except i added orange mango juice, ran out of orange juice, and omitted the chipotle chili, didn’t have it. still came out really good. i used an iron skillet on stove top. i marinated the meat first for about 3 hours. will make again.
simply amazing. I knew there would be a lot of flavor but I didn’t know how it would all mesh together. flavor was absolutely delicious, chicken was juicy and just, to die for. I will be making this again.
I tweaked this a bit right out of the gate. While I’m sure folks in the SW & the great state of LA would consider the original heat quite modest, however for palates accustomed to the mild flavors of New England quisine, words such as “cayenne” can be much like a gale warning. In my interpretation, the cayenne remained on the sidelines along with the red pepper flakes, while the chipolte & regular chili powders’ roles were greatly reduced. Two T Ancho chili powder, however, imparts great taste without risking tongue injury. Also added 2 T dark brown sugar to increase adhesion & offset the stronger peppers. Began with 1 T of minced garlic & have increased to two. This recipe is very tolerant of such individual treatments, a hallmark of truly great ones! None of these changes & comments are meant to demean the original recipe. It is without question the *best* BBQ chicken marinade / sauce I’ve ever had. The ratios were adjusted solely to cater to our preferences. Thank you so much for sharing; my children & grandkids are big fans and this will be one of our premiere family heirloom recipes.
this was very flavorful.. almost on the border of overpowering.. i marinated for a full 24 hours.. maybe less time would have been better? or maybe there’s just too much of everything.. idk.. i used 6 pieces of bone in chicken (legs and thighs) instead of the breasts.. subbed lemon juice for the lime and pineapple juice for the orange.. left out the honey and chipotle powder.. and i used fresh ginger.. bf liked this more than i did but i couldn’t see myself making this again.. ty anyway
Husband said hot it was like nothing special. The next day, cold, he was was fantastic
great in street tacos – just add avocado and salsa!
Bland. Good for little ones but not for spice lovers. It wasn’t horrible, one of our kids liked it but my wife and I go for spicy food and this wasn’t it. While the medley of spices blended well, the honey was the most dominant flavor despite following others suggestions adding more garlic and our personal addition of more chili, chipotle and cayenne.
When I grill chicken I use this recipe about 90% of the time.
I took others advise and omitted the cinnamon. I also omitted the chipolte chili powder because I didn’t have any. I let this marinade for a few hours before throwing it on the grill. I couldn’t really taste the marinade, probably because my husband smoked the chicken but it came out very juicy and was still good. I may try baking or use the Foreman grill next time to see if I can taste more of the marinade.
love this recipe, my family loves it when i double up on the order, and pour it over a pound of chicken wings, let it sit overnight, grill em and enjoy.
We loved this! I was a little scared, but it was just the right amount of spice and sweet. It went great with mashed potatoes and green beans.
I doubled the recipe for a family pack of boneless chicken thighs, although in the end I don’t think it was necessary. I didn’t have lime juice so used lemon juice (2T = 1 lime or lemon). Didn’t have white wine so since I doubled I used one T red wine vinegar and 1 T white wine vinegar. Didn’t have so I didn’t use chipotle chile and cayenne pepper. Per other reviews I omitted the cinnamon and I’m glad I did, I think it would have contradicted the other flavors.
I marinated for only 4 hours, but I used a meat tenderizer so it turned out fantastic.
Loved the recipe for a new twist on chicken that will go in our rotation, thanks so much!
I doubled the recipe for a family pack of boneless chicken thighs, although in the end I don’t think it was necessary. I didn’t have lime juice so used lemon juice (2T = 1 lime or lemon). Didn’t have white wine so since I doubled I used one T red wine vinegar and 1 T white wine vinegar. Didn’t have so I didn’t use chipotle chile and cayenne pepper. Per other reviews I omitted the cinnamon and I’m glad I did, I think it would have contradicted the other flavors.
I marinated for only 4 hours, but I used a meat tenderizer so it turned out fantastic.
Loved the recipe for a new twist on chicken that will go in our rotation, thanks so much!
I used this recipe to make the marinade for some pork shoulder steaks I wanted to make. I was looking for a marinade that I could make myself and not have to open the stand-by Mojo Sauce I sometimes use. The results were better than I had hoped for! As this recipe is written for chicken, I hesitated for a minute to make it, but I am so glad that I did. I made this exactly as written and wouldn’t chage a thing. THIS is my NEW stand-by!!!!!
Fantastic!! Easy to prepare and VERY tasty!!