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Chicken Meat (1)
-- Marinade
Garlic
Parsley, flat
Cilantro Leaf
Lemon Juice
Cumin Seed
Paprika, sweet
Chili Powder (2)
Salt
Olive Oil
-- Sauce
Mayonnaise
Sauce Mix
-- Garnish
Cilantro sprigs
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Marinade / Sauce - (30 min) - Mix all marinade
items as you prepare them.
- Crush GARLIC and chop small.
- Chop PARSLEY and CILANTRO coarse. Measures are after
chopping moderately packed.
- Squeeze LEMON JUICE.
- Grind CUMIN.
- Mix all Marinade / Sauce items. Run in a Food Processor until
an even purée.
- Divide Marinade / Sauce in half. Put 1/2 in a sealed container
for Sauce and refrigerate until needed. The other half is Marinade for
the Chicken
Prep - (5 min + 2 or much more hrs marinade)
- Massage the Marinade half of the Marinade / Sauce into the
chicken pieces. Let marinate in the fridge for at least 2 hours,
preferably overnight or even longer. I do this sealed in a plastic
bag.
Run - (30 min + time to warm up grill or broiler)
- Fire up the grill or broiler.
- Mix reserved Sauce mix with Mayonnaise for Sauce.
- Shake excess Marinade off the Chicken. Grill or Broil both
sides until an internal temperature of 165°F/74°C. There should
be no pink inside. Cool if serving room temp.
- Cut Chicken as appropriate for your serving. Pieces can be left
whole of halved or sliced for table service, sliced for buffet.
- Place in dishes for table service, slices on a platter for buffet.
Spoon on the Mayonnaise Sauce and garnish with Cilantro Sprigs.
Serve hot or at room temperature.
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