Served on a white platter and with the deep, red colour of the chili sauce, it's easy to show your national pride on Canada Day.
|4||Maple Leaf Prime Naturally Thin Sliced Chicken Breasts|
|10||Piri piri (bird) chilis|
|3||Cloves of garlic|
|1/4 cup||Fresh oregano or 1 tablespoon ground oregano|
|1/2 cup||Vegetable oil|
|1 cup||White wine vinegar|
|2 tbsp||Brown sugar|
Make Chili Pepper Marinade and Sauce:
Roughly chop all the peppers. Remove stems but leave all the seeds. Put a medium-sized saucepan on medium heat and add vegetable oil. Once the oil is hot, add all the peppers and garlic, and simmer until peppers are soft.
Add spices, salt and vinegar and stir well. Simmer over low heat for 5 minutes. Remove from heat. When it has cooled down, place in blender or food processor and blend until the sauce is thick and smooth.
Take chicken breasts and score one side with a sharp knife by making several shallow cuts about 1 cm apart on chicken breast. This will help the chicken marinate in the sauce.
Place half of the sauce in a large freezer bag and add chicken breasts. Marinate chicken in the fridge for 12 to 24 hours. Refrigerate remaining sauce in a small covered bowl.
Coat grill with non-stick spray or olive oil, then preheat to medium high.
Remove chicken from the refrigerator and let it come to room temperature. Drain chicken, then put it on the grill with slit side down, rotating after a few minutes for best grill marks. (Discard leftover marinade in the freezer bag as it will contain bacteria from the raw chicken.)
Grill 10-20 minutes, turning every few minutes, until chicken is well browned and firm but not hard to the touch. Cooking time will depend on how hot the grill is, temperature of the chicken, and air temperature. Remove chicken from grill and let rest for 5 to 10 minutes before slicing thinly.
Remove small bowl of reserved sauce from the refrigerator and reheat to use as extra sauce when serving chicken. Place Sausage Buns on the grill and toast until golden brown.
Serve sliced chicken and sauce on Sausage Buns.
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