Barbecue Chicken with a Kick of Oregano and Red Wine

1.In a large bowl, combine soy sauce, black pepper, salt, lime juice, barbecue sauce, oregano, minced garlic, and chopped onion. Mix well to create a marinade.

2.Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

3.Preheat your grill or oven to medium-high heat (about 375°F/190°C).

4.Remove the chicken from the marinade and set aside. Reserve the marinade for later use.

5.In a small saucepan, combine the reserved marinade with chicken broth, apple cider vinegar, red cooking wine, and honey. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 10-15 minutes.

6.Grill the chicken breasts for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C). If using an oven, bake for 25-30 minutes, flipping halfway through.

7.Once the chicken is cooked, brush it generously with the thickened barbecue sauce during the last few minutes of cooking for extra flavor.

8.Remove the chicken from the grill or oven and let it rest for 5 minutes before serving. Serve with additional barbecue sauce on the side.