| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Grilled, Meats, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Lime juice; fresh squeezed is best |
| 1/2 |
c |
Canola oil |
| 1 |
ts |
Cumin; ground |
| 1 |
|
Jalapeno chile |
| 1 |
|
Bay leaf; fresh is best |
| 2 |
|
Sage leaves; fresh is best |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper; freshly ground |
| 4 |
lg |
Chicken breasts; skinless, boneless |
INSTRUCTIONS
MARINADE
CHICKEN
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
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