1/3 olive oil
1/4 cup apple cider vinegar
2 tablespoons black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
12-15 cloves garlic
1 1/2 tablespoons brown sugar
15-20 fresh mint leaves
1 1/2 tablespoons oregano
Juice of 1 freshly squeezed lime
2 tablespoons Texas Pete hot pepper sauce

Combine all ingredients into a blender, and blend until smooth, add water if necessary. Set aside a small amount of marinade for basting later.

The amount above work good for three to four boneless chicken breasts. Let marinade for at least two hours.

Cook on a charcoal grill, brush marinade on as needed while cooking.

Submitted by: Dave H