- Four 6-ounce skinless, boneless chicken breast halves, pounded 1/2 inch thick
- 1/2 cup Worcestershire sauce
- 2 teaspoons vegetable oil
- 1/2 cup chopped pecans
- 1/4 cup plus 2 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1/8 teaspoon cayenne pepper
- Put the chicken breasts in a resealable plastic bag, add the Worcestershire sauce and oil and seal. Toss to coat the chicken, then refrigerate for 1 hour.
- Preheat the oven to 350°. Light a grill. Put the pecans in a pie plate and bake for 7 minutes, or until golden brown; let cool. In a small skillet, melt the butter. Add the onion and cayenne and cook over moderate heat until the onion has softened, about 4 minutes. Add the pecans, season with salt and remove from the heat. Pour 1 tablespoon of the melted butter into a small bowl.
- Remove the chicken breasts from the marinade and grill them over a medium-hot fire until nicely charred, about 4 minutes. Turn the breasts and brush the cooked side with some of the reserved melted butter. Grill until charred on the other side and just cooked through, about 4 minutes. Brush the second side with more of the reserved melted butter and transfer to a platter to rest for 5 minutes. Reheat the pecan sauce, spoon it over the chicken breasts and serve.
New Zealand Pinot Noir, particularly from regions such as Marlborough and Central Otago on the South Island, complement this mildly spicy chicken.