| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Beer |
| 4 |
oz |
Rose wine |
| 1 |
tb |
Minced garlic |
| 2 |
ts |
Salt |
| 1/2 |
c |
Red wine vinegar; or any herb-flavored vinegar |
| 1 |
tb |
Chopped fresh Mexican Mint Marigold |
| 2 |
tb |
Chopped fresh thyme |
| 2 |
tb |
Worcestershire sauce |
| 1 |
c |
Olive oil |
| 6 |
|
Boneless; skinless chicken breast halves |
INSTRUCTIONS
From: Fran <frich@TENET.EDU>
Date: Wed, 7 Aug 1996 19:45:20 -0500
Mix together well all ingredients except chicken. Pour marinade in a large
plastic bag or glass bowl and add chicken breasts, covering completely.
Marinate in refrigerator for 1 to 7 days. Remove chicken from marinade and
grill until done.
EAT-L Digest 6 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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