South-Western Blackened Barbecued Chicken

South-Western Blackened Barbecued Chicken


95 people made this

About this recipe: A south-western-style spicy, citrus marinade for chicken breasts. I like to make a salad for lunch the next day with any chicken leftovers.


Serves: 6 

  • 1 lime, juiced
  • 1 tablespoon red wine vinegar
  • 60ml orange juice
  • 120ml white wine
  • 60ml honey
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 1/2 teaspoon Tabasco or chipotle chilli powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon chilli powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 pinch dried chilli flakes
  • A pinch cayenne pepper
  • 45ml olive oil
  • 6 skinless, boneless chicken breasts

Prep:25min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:1hr5min 

  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.

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