Wednesday, June 11, 2008

Nathaniel's Tasty Cilantro Chicken

The marinade for this chicken tenderizes the meat. It has a beautiful green color, so I usually reserve about 1/4 cup to pour over the meat when it is served. For a summer meal with lots of color, this is great to serve with a plate of fresh cherry tomatoes and yellow peppers.


3-5 boneless chicken breasts, cut into 1 1/2 inch cubes

For the marinade,

4 tbs. lemon juice
1 tbs. olive oil
2 med. cloves of garlic
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
pepper to taste
3/4 cup fresh cilantro, chopped
1 cup plain yogurt

Place marinade ingredients in blender. Process until smooth. Reserve 1/4 cup to use at service, if desired. Place diced chicken into gallon size ziploc bag and pour remaining marinade overtop. Remove excess air from bag and seal. Marinate on countertop 30 minutes or in refrigerator 1-2 hours. Thread onto skewers and grill or cook on the stovetop, 8-10 minutes over med-high heat.


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