RECIPE: REc: Marinade for chicken breasts

RECIPE:
E

elaine

Well-known member
This is a flavorful marinade. I found a piece of paper with this

scribbled on it and have no memory of where I got it but I must

have liked it then and I certainly did now.

2 tbs. olive oil

3 tbs. lime juice

1/2 tsp. chile powder

1/2 tsp. cumin

1/2 tsp. tumeric

2 tbs. fresh rosemary

tsp fresh garlic

4 chicken breasts

Pour over 4 chichen breasts and marinate for at least 10 minutes - mine actually were left overnight - then 2-3 on griddle for each side. Off heat brush with butter.

I used 2 breasts and halved the recipe - pan fried them but

will definitely use grill next time and probably a whole chicken. I did not use the butter at end cause I forgot.

 
I remember this. Made it many moons ago. It's a Pierre Franey recipe...

and I'm pretty sure I originally got it from one of his 60 Minute Gourmet books. When I made it I cut the chicken breast into large cubes and marinated them then skewered and grilled with slices of onion, bell pepper and zucchini alternating between the chicken cubes. It was yummy.

Grilled Chicken Breasts
By Pierre Franey

3 whole skinless, boneless chicken breasts, about 1 1/2 pounds
2 tablespoons olive oil
3 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
2 teaspoons chopped fresh or crushed dried rosemary leaves
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons hot melted butter

Preheat a charcoal fire or the broiler.

Cut the breasts lengthwise down the center. Cut away and discard any excess fat and membranes.

Put the oil in a mixing bowl; and lime juice, chili powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.

Place chicken pieces on the grill over the charcoal or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.

Remove the pieces and brush the tops with the melted butter.

YIELD: 4 to 6 servings .

http://www.nytimes.com/recipes/3028/grilled-chicken-breasts.html

 
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