South-Western Blackened Barbecued Chicken

    (104)
    1 hour 5 min

    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.


    95 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (104)

    Reviews in English (80)

    by
    137

    Excellent recipe. Like other reviewers, I added 2 cloves of garlic and left out the cinnamon. A couple tips if you're new to grilling chicken that I have found useful: 1) Trim the chicken breasts to remove fat and tendons then pound the chicken breasts so they are the same thickness throughout. This will help it cook evenly. 2) Cut small crosswise slits the length of the breast to help the marinade penetrate the meat. Make sure you don't cut all the way through. Update 9/2008 - I've made this recipe a few times now and I still love it. Since I'm only cooking for two and this marinade makes quite a bit, when I make it I buy the family pack of chicken breasts. I marinate the two I'm cooking that night and then put the others in zip lock freezer bags in the marinade (in packs of two). That way the next time I want grilled chicken, I just have to pull it out of the freezer and let it thaw and it's already marinated.  -  27 Jul 2008  (Review from Allrecipes US | Canada)

    by
    42

    My family loved this recipe. I did make a few changes due to our personal tastes. I added a couple cloves of fresh garlic. I omitted the cinnamon. I added about a quarter tsp. more cumin and about a half tsp of coriander. I knew that my intent was to use this chicken for fajitas so I was looking for spices that would boost the southwest flavor. I marinated it for about 20 hours. It was quite spicy so next time I might lighten up on the cayenne but then I probably got more than a pinch in there. Overall it was a hit and will definately go in our rotation. My teenager loved using the leftovers for a sandwich.  -  26 Apr 2007  (Review from Allrecipes US | Canada)

    by
    40

    Both my boyfriend and mom say this is the BEST chicken they've ever had! I made a few changes and took a short cut time wise. Starting with Aaron's kosher chicken from Trader Joe's (Breasts, Thighs only), I removed the skin but left the bones in. Then I substituted mango/lemonade for the OJ (because I was out), fresh ginger for the powdered and one canned chipotle (chopped) and added some fresh garlic. I also ommitted the cayenne pepper because I thought the chipotle would be spicy enough. TIME SAVER TIP: I didn't marinate at all, just poured everything over the chicken and baked it covered with foil for 30min at 375 degrees before grilling 5-8 min per side while basting. I ended up with the juiciest most flavorful chicken ever. Great with brown saffron rice. Enjoy!  -  11 Aug 2007  (Review from Allrecipes US | Canada)

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