KEY LIME THAI CHICKEN
6 boneless, skinless chicken breast halves
1/2 cup chopped fresh cilantro
1/2 cup Key lime juice
1 teaspoon dried mint
1/4 cup vegetable oil
1/2 teaspoon crushed red pepper flakes
1 tablespoon honey
4 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
cilantro sprigs
1/4 cup chopped green onion, white and green parts included
In shallow glass dish, place chicken. In a small bowl, make marinade by whisking together lime juice, oil, honey, garlic, onion, cilantro, mint, red pepper and black pepper. Pour over chicken breasts, turning to coat. Refrigerate and marinate 15 minutes. Remove chicken from marinade; reserve marinade. Place chicken on broiler pan about 6 inches from heat. Broil, turning and basting with reserved marinade, about 10 minutes or until fork can be inserted in chicken with ease. Garnish with cilantro sprigs. Serve with Key Lime Thai Cucumber Salsa.
Makes 6 servings.
Key Lime Thai Cucumber Salsa:
In medium bowl, mix together 1/2 cup Key lime juice, 1/4 cup vegetable oil, 1/4 cup sugar, 1/2 teaspoon salt, 2 teaspoons Thai chili sauce, 1/2 cup chopped green onions, 2 peeled and diced small cucumbers and 1/4 cup chopped fresh cilantro. Cover and refrigerate. Before serving, sprinkle with 1/4 cup finely chopped roasted peanuts.
Source: National Chicken Council
6 boneless, skinless chicken breast halves
1/2 cup chopped fresh cilantro
1/2 cup Key lime juice
1 teaspoon dried mint
1/4 cup vegetable oil
1/2 teaspoon crushed red pepper flakes
1 tablespoon honey
4 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
cilantro sprigs
1/4 cup chopped green onion, white and green parts included
In shallow glass dish, place chicken. In a small bowl, make marinade by whisking together lime juice, oil, honey, garlic, onion, cilantro, mint, red pepper and black pepper. Pour over chicken breasts, turning to coat. Refrigerate and marinate 15 minutes. Remove chicken from marinade; reserve marinade. Place chicken on broiler pan about 6 inches from heat. Broil, turning and basting with reserved marinade, about 10 minutes or until fork can be inserted in chicken with ease. Garnish with cilantro sprigs. Serve with Key Lime Thai Cucumber Salsa.
Makes 6 servings.
Key Lime Thai Cucumber Salsa:
In medium bowl, mix together 1/2 cup Key lime juice, 1/4 cup vegetable oil, 1/4 cup sugar, 1/2 teaspoon salt, 2 teaspoons Thai chili sauce, 1/2 cup chopped green onions, 2 peeled and diced small cucumbers and 1/4 cup chopped fresh cilantro. Cover and refrigerate. Before serving, sprinkle with 1/4 cup finely chopped roasted peanuts.
Source: National Chicken Council
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