Lime-Coriander Chicken

image courtesy of maydayforfood.com

Ingredients:

 

1    -  tsp finely grated lime rind

1/4 -  cup (60ml) fresh lime juice

1    -  garlic clove,finely crushed

1/2 -  fresh coriander in bunch, roots, stems and leaves chopped

5    -  chicken breast fillets, cut into 3cm pieces (depends on desired sizes)

1    -  lime, cut into 12 thin wedgesMission Wraps, to serve 60ml

1/4 - cup vegetable oil

Procedure:

• Mix oil, lime rind, lime juice, garlic and fresh coriander in 4-quart saucepan or large bowl. Add the chicken breast fillets and toast to coat. Cover and refrigerate for 2 to 4hours to marinade.
• After marinating the chicken for 2 to 3 hours thread the chicken onto metal skewers.
•  Preheat a barbecue grill on medium-high or you can use or old school barbecue grill using a charcoal. Cook each skewers for 2 to 3 minutes both sides or until cooked through. thread a lime wedge onto end of each skewers.(if desired)
• Serve with Pequin-Pepper Sauce.(if desired)
   

Good for 6 servings.

Culinary Tradition : USA (General)
Sources: www.incredifood.com and Betty Crocker's Southwest Cooking (Pequin Pepper Sauce)


I also love grilled food whether it is a pork or chicken. Thanks to http://www.incredifood.com for providing such a mouthwatering grilled chicken.

Grilled Cornish Hens

image courtesy of ifood.tv

 

Ingredients:

Plum Barbecue Sauce (see Sauce label)

3   -  Rock Cornish hens (about 1 1/4 lbs. each)

Procedure:

• Prepare Plum Barbecue Sauce (see Sauce label); reserve. Cut hens lengthwise into halves. Place bones sides down on grill. Cover and grill 5 to 6 inches from medium coals 35 minutes.
• Turn hens. Cover and grill, turning and brushing with Plum Barbecue Sauce (see Sauce label) 2 to 3 times, until done, 25 to 35 minutes. Heat any remaining sauce, and serve with hens.

Good for 6 servings.

Book: Betty Crocker's Southwest Cooking

Santa Fe Chicken

image courtesy of kraftrecipes.com

Ingredients:

Black Bean Relish (see Sauce Label)

8    -  boneless,skinless, chicken breast halves

1/4 -  cup vegetable oil

2    -  tbsp. lime juice

1/2 -  tsp. salt

1/4 -  tsp. pepper

2    -  cloves garlic

1    -   medium onion, finely chopped (about 1/4 cup)

1    -  can (14 oz.) artichoke hearts, drained and cuts into fourths

Procedure:

•  Prepare Black Bean Relish (see Sauce Label); reserve. Place chicken breast in shallow glass or plastic dish. Mix remaining ingredients except artichoke hearts; pour over chicken. Cover and refrigerate.
• Set oven control to broil. Remove chicken from marinade; reserve marinade. Place chicken in greased broiler pan (without rack); brush with marinade. Broil chicken with tops about 4 inches from heat until light brown, about 10 minutes.
• Turn chicken; brush with marinade. Arrange artichoke hearts around chicken. Broil until chicken is done, 8 to 11 minutes longer. Serve with Black Bean Relish (see Sauce Label).

 Good for 8 servings.


Book: Betty Crocker's Southwest Cooking

Mexican Chicken