This is a recipe adapted (and Australianised) from the Californian Walnuts web site.
Serves 4
For the chicken
1/2 cup soy sauce (125 ml)
1/2 cup red wine (125 ml)
1/3 cup vegetable oil (80 ml)
1/3 cup sugar (80 ml)
3 cloves garlic, minced
2 tablespoons grated fresh ginger (~40 ml)
10 skinless, boneless chicken breast halves (total about 3-1/4 lbs.– approximately 1.5 kg)
For the lemon olive sauce
1/2 cup mayonnaise (125 ml)
1/2 cup plain yogurt (125 ml)
3 tablespoons lemon juice (about 60 ml)
3 tablespoons chopped green olives
1 clove minced garlic
salt and pepper to taste
1/2 cup chopped walnuts (125 ml)
These barbecued chicken breasts can be served hot or cold, accompanied by the lemon olive sauce.
To make the marinade
In a medium bowl combine the soy sauce, sherry, oil, sugar, garlic, and gingerroot or ginger. Whisk until the sugar has dissolved. Put the chicken in a large lock-top plastic bag and pour in the marinade. Press the air out and seal the bag tightly, then massage the bag gently to distribute the marinade. Place in a large bowl and refrigerate for at least 2 hours, or for up to all day if you wish. Remove the chicken from the marinade; reserve the marinade.
To barbecue the chicken, grill over hot coals, turning occasionally and brushing two or three times with the reserved marinade during the first 10 minutes. Total cooking time is about 15 minutes; chicken is done when it is opaque throughout, with no trace of pink in the centre; cut into a couple of pieces to be sure.
To prepare the Lemon Olive Sauce
In a small bowl stir together the mayonnaise and yogurt, lemon juice, olives and garlic, all chopped finely (or puree in a food processor). Season with salt and pepper to taste. Finally, stir in the walnuts.