Author Notes
Sorry I'm not a blogger or professional cook.m and don't have a beutiful picture to post with the recipe. One or our favorites. Broiled or grilled, it's good either way. Great as left overs too. —Richard
Ingredients
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2-3 pounds
skinless boneless chicken thighs
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1 bunch
cilantro
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2 teaspoons
cumin seed pan toasted
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1-2 pieces
serrano chile stem removed
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4 pieces
cloves garlic peeled
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1 piece
1 inch piece fresh ginger
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1/4 cup
fresh lemon juice
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1 tablespoon
smoked paprika
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2 teaspoons
salt
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1/2 teaspoon
sugar
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1/2 cup
olive oil EVOO
Directions
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Blend all ingredients except chicken and oil in food processor. Add oil to spice blend to make marinade.
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Place chicken breasts in a glass dish and spread with marinade. Cover, refrigerate and marinate chicken for 4 to 8 hours.
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Broil or grill until done.
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Serve with rice pilaf, couscous or quinoa.
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My notes: you can hold back just a little of the marinade to add to the chicken after cooking, to add to rice, couscous or quinoa after cooking, or other uses such as for the base for a vinaigrette dressing.
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