Summer is the perfect time of year to get your ‘marinade on’ for cottage country grilling or barbecuing on the deck at home in the city. Marinades should reflect the seasons and nothing says ‘summer’ like exuberant orange citrus spiced with chili to bring a little zing to your family’s table.

To experience the full spectrum of flavours, marinade your chicken overnight and baste as needed when cooking over open flame. This dish pairs nicely with a New Zealand Sauvignon Blanc and you’ll love the smiles all around.

Ingredients

• 1 tbsp grated orange rind
• 2 tbsp fresh orange juice
• 2 tbsp red wine vinegar
• 2 tbsp oil oil
• 1 tbsp san marzano tomato
• 1 tbsp dried chilis finely diced
• 1/2 tbsp fresh oregano
• 1/2 tbsp himalayan pink salt
• 1/2 tbsp pepper
• 4 boneless chicken breasts

Method

Using a large bowl, whisk the orange juice and rind, vinegar, olive oil, tomato, chilies, oregano, salt and pepper. Add the poultry, cover and refrigerate for a minium of 4 hours – overnight is better.