Make this marinade two days ahead! If you like extra fire, add more chili peppers or hot pepper sauce.
3 hot red chili peppers
2 cloves garlic, crushed
1/3 cup olive oil
1/2 cup lemon juice
1/2 teaspoon each dried basil, thyme, tarragon, marjoram
Remove seeds from hot chili peppers (wear rubber gloves to do this) and finely chop peppers. Combine peppers and remaining marinade ingredients in a small bowl. Cover and refrigerate for 2 days to allow the flavours to blend.
Makes enough marinade for 8 boneless skinless chicken breasts.(~2 lbs). Put chicken breasts in a closable plastic bag and pour in the marinade. Seal bag and marinate overnight in the refrigerator. Remove chicken from marinade and discard leftover marinade. Grill chicken over medium heat for 5-7 minutes per side.
Makes 8 servings.