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1995-09-27
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From: "Lydia S. Y. Scharon" <lss2@cec.wustl.edu>
Newsgroups: rec.food.recipes
Subject: Chicken Marinade
Date: 7 Aug 1995 09:38:25 -0500
Organization: University of Minnesota
Message-ID: <Pine.SOL.3.91.950804114707.16449C-100000@clarion.cec.wustl.edu>
I have never really measured anything for this so everything is thrown
in kind of on a whim. But I really like this recipe because it doesn't
call for oil!
Lydia's Chicken Marinade
1 (8 or 6 oz, or however much you need to cover those chickens) can of
pineapple juice
juice and whatever else you can squeeze out of 1 lime
2 - 3 tsp Soy Sauce
dash of Worcestishire
dash of Red Wine Vinegar
2 tsp Cumin
a few sprigs of Cilantro, chopped
1 (at least) hot chile pepper, chopped (I used serrano)
4 cloves of garlic (at least), minced
1/2 onion, chopped
1/2 green pepper, chopped (optional)
dash salt
few splashes of Tequila (optional of course)
chicken breasts (however many will fit!)
Marinate for at least an hour and a half - overnight is great... these
chickens will grill up to perfection without much effort!
Lydia Scharon
ps - if someone experiments with this and comes up with variations - I
would be very interested in knowing! I would also be nterested if anyone
can come up with a good sauce for the chickens with this marinade - so
far my tries have been dismal, tasted ok, but looked absolutely disgusting.
thanks!
lydia