| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut up (up to) |
| 4 |
|
Cloves garlic |
| 1 |
c |
Fresh mint leaves; more or less |
| 1 |
|
Fresh Jalapeno; or more, to taste (I seed mine) |
| 4 |
tb |
Lemon juice |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
Date: Wed, 7 Feb 1996 11:02:05 -0700 (PDT)
From: Lorraine Heidecker <lheid@saclink.csus.edu>
Smush up together in a morter and pestle the garlic, fresh mint leaves and
fresh jalapeno (I seed mine). Add lemon Juice and olive oil. Muddle all
together, and dump on a pan of chicken parts. Turn to coat. Cover and
refrigerate for at least four hours.
When ready to cook, let the chicken return to room temp and grill over
charcoal until done.
Meantime, make another batch of the marinade to use as additional dressing
while serving. A nice touch is to brush the stuff on with a bunch of fresh
mint - but a pastry brush works just fine.
I usually serve the above with potato salad, crusty sourdough and a green
veggie of some sort. (The last in deference to my Mom).
The marinade/sauce is really flexible. You could experiment with
different varieties of chiles (chipotle would be interesting!), add more
garlic, etc. The chicken will need to be salted at table.
CHILE-HEADS DIGEST V2 #235
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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