Spicy Citrus Marinade

I have a love/hate relationship with meat. I have always been the weird kid that would rather eat her vegetables. I on occasion love a good steak-it just has to be perfect or else I require oodles of Heinz 57. I recently read a book that recommended using meat as the side dish instead of main course. In my house my husband would have a heart attack with that method. If Scott controlled our menu we would eat a meat main, side and dessert.
Needless to say I like to dabble in marinades so that we can both be happy. Scott gets his animal carcass and I get to eat it with lots of fresh flavor. Yesterday I made this marinade for chicken (It was mothers day so Scott actually cooked it of course on the grill). I'm sure this marinade would be very good on shrimp or fish too.

Spicy Citrus Marinade

1 cup orange champagne vinegar (if you can't find it-i got mine at trader joes-use 1/2 cup orange juice 1/2 cup of champagne vinegar)
2 limes
3 tsp kosher salt
1 tsp curry powder
3 tsp pepper
1 tsp crushed red pepper (use more if you want more kick)
4 sprigs of fresh basil chopped
3 sprigs dill chopped
1/2 chopped fresh cilantro
2 cups sweet white wine ( i used Muscat)
1 small yellow onion sliced
1 large garlic clove diced

Squeeze the juice from the limes into a bowl. A hint on getting them extra juicy is to zap them in the micro for 15 seconds before cutting them. Add all the other ingredients to the bowl and then add chicken. Make sure that your chicken is covered by the marinade. I soaked mine for 6 hours but over night would be best. We grilled it on the BBQ and it was fantastic. I served the chicken over pasta with pesto sauce. Today I made a salad and topped it with the cold chicken leftovers and it was still wonderful.