| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Grilled, Meats, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Lime juice, fresh squeezed |
|
|
is best |
| 1/2 |
c |
Canola oil |
| 1 |
t |
Cumin, ground |
| 1 |
|
Jalapeno chile |
| 1 |
|
Bay leaf, fresh is best |
| 2 |
|
Sage leaves, fresh is best |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Black pepper, freshly ground |
| 4 |
|
Chicken breasts, skinless |
|
|
boneless |
INSTRUCTIONS
Place all marinade ingredients in blender jar and blend to uniform
mixture. Make diagonal slits with sharp knife about 1/8" deep and 1/2"
apart on both sides of each breast. Place chicken breasts in
non-metallic dish and cover with marinade. Cover dish with plastic
wrap and place in refrigerator. Let breasts marinate for 2 hours,
turning every 1/2 hour. Prepare grill and let coals get covered with
light gray ash. Just before putting chicken breasts on grill, add some
dry hickory chips to the coals. Grill until inside of breasts are just
done, check with fork or remove when internal temperature is 160F. Do
not overcook. Remove breasts from grill and let stand for 5 minutes
before serving. Serving suggestion: with Spanish rice and fresh green
beans. Alternate serving suggestion: Julienne breasts and add to a
fancy lettuce and spinach salad. Use a spicy Italian dressing with
seasoned croutons. Recipe by: Bill Wight Posted to bbq-digest by
wight@odc.net on Sep 9, 1998, converted by MM_Buster v2.0l.
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