Provided by Molly O'Neill
Categories lunch, main course
Time 25m
Yield Four servings
Number Of Ingredients 18
Steps:
- Prick holes in the chicken with the tines of a fork. In a large bowl, mix together the marinade ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
- Heat the grill. Remove the chicken from the marinade. Scrape off excess and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
- Serve garnished with slices of tomato, cucumber, onion, lemon and cilantro sprigs.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love