Saturday, December 04, 2004

Grilled Chicken With A Flare 

(and no, not the kind you send out as a distress signal) courtesy of Brighton

1 tsp Salt
1/4 Cup Cilantro
1 tsp. Cumin
1tsp. White Wine Vinegar
1/2 Cup Lime Juice
1/4 Cup Green Onions
1 tsp. Jalapeno Pepper
1 tsp. Cajun Seasoning
8 Boneless, Skinless, Chicken Breasts
1/2 Cup Green Hot Sauce

Place the chicken in a large zip-lock bag. In a bowl, combine the lime juice, pepper sauce, cilantro, onions, peppers, vinegar, and cumin. Pour into the bag with the chicken. Seal the bag, place inside a large bowl or baking dish, and refrigerate for at least 4 and up to 8 hours. Turn the bag occasionally to marinate evenly. (Alternately, the chicken and marinade can be placed in a non-reactive baking dish and tightly covered with plastic wrap. Turn the pieces occasionally.) Preheat a grill. Remove the chicken from the marinade and pat dry. Season both sides with the salt and cajun spice. Grill over a medium flame, with the lid closed, until brown on both sides, cooked through and juices run clear, about 25 minutes, turning frequently.
6 Servings.