| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Vegetable (corn) oil |
| 6 |
|
Cloves garlic — pressed |
| 1 |
tb |
Plus 1 tsp chili powder |
| 1 |
tb |
Fresh lime juice |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander (or a few |
|
|
Sprigs of fresh cilantro) |
| 1/2 |
ts |
Ground clove |
| 1/4 |
g |
Cayenne pepper |
| 5 |
lb |
Chicken pieces |
|
|
Salt/freshly ground pepper |
|
|
To taste |
INSTRUCTIONS
Combine first eight ingredients in a medium bowl. Arrange chicken in large
pan in single layer. Pour oil mixture over it. Turn chicken to coat. Cover
and refrigerate at least four hours or overnight, turning occasionally.
Prepare barbecue grill (medium heat). Remove chicken from pan, reserving
marinade. Season chicken with salt and pepper. Grease grill rack and
arrange chicken on rack, skin side down. Cover and grill until cooked
through, basting every 10 minutes with reserved marinate, turning
occasionally, for about 30 minutes or until done. Transfer to platter and
serve. Source: Dr. Karen Howard, Abilene Reporter-News
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”