8 boneless chicken breasts
1 bn fresh chives
Cooking oil as needed
2 tablespoons chile powder
1 tablespoon dried oregano
1 tablespoon freshly-ground black pepper
1 tablespoon brown sugar - (packed)
1 tablespoon unsalted butter room temperature
3 garlic cloves minced
3 ripe tomatoes
cup whipping cream
cup dry vermouth
2 tablespoons oyster sauce
2 tablespoons Louisiana hot sauce
(or your favorite chile sauce)
1 teaspoon sugar
2 tablespoons chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
In a small bowl, combine the tomatoes with the remaining sauce ingredients and refrigerate. All advance preparation may be completed up to 8 hours before you begin the final steps.
Just before cooking, remove the chicken from the refrigerator.
To Grill: If using a gas or electric grill, preheat to medium (350 degrees). If using charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash-covered, brush the cooking rack with the oil. Lay the chicken, skin-side down, in the center of the rack. Regulate the heat so that it remains at a medium temperature. Grill the chicken for about 3 to 4 minutes on each side. The chicken is done when it just loses its pink interior color (cut into a piece).