Ingredients
-
8
-
2
-
6
-
1/4
-
1
-
1
-
1
-
1/2
-
1/4
-
2
-
1
-
-
-
-
Directions
Tivoli’s Cilantro Grilled Chicken Breast, From Susan Manlin Katzman, a free-lance food writer, St Louis, MO She got this recipe in 1987 from Tivoli restaurant which no longer exists It was their signature dish and it won for best brunch dish in a contest Two hour marination or more required , Love it when I can add a little excitement to a chicken breast We served it on mango salsa I always pound the breasts to an even thickness and marinate in a zippered bag , From Susan Manlin Katzman, a free-lance food writer, St Louis, MO She got this recipe in 1987 from Tivoli restaurant which no longer exists It was their signature dish and it won for best brunch dish in a contest Two hour marination or more required
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Steps
|
1
Done
|
Put Chicken in a Glass Dish Large Enough to Hold the Chicken Pieces in a Single Layer. |
|
2
Done
|
Combine Oil, Lemon Juice, Cilantro, Salt, Cumin, Shallots, Pepper, Cayenne and Garlic. |
|
3
Done
|
Pour Mixture Over the Chicken and Turn Pieces to Coat. |
|
4
Done
|
Refrigerate, Covered, at Least 2 Hours, Turning Chicken Occasionally. |
|
5
Done
|
Remove Chicken from the Marinade, Reserving Marinade. |
|
6
Done
|
Boil Marinade and Then Leave at a Simmer For Use as a Baste. |
|
7
Done
|
Place Chicken on Oiled Rack of Gas Grill Over Medium-High Heat or on Charcoal Grill 4-6 Inches from Medium-Hot Coals. |
|
8
Done
|
Cook, Turning Once and Basting Often With the Heated Marinade, 10-12 Minutes, or Until Chicken Is Firm, Opaque, and Light Golden Brown. |
|
9
Done
|
Discard Remaining Marinade. |
|
10
Done
|
Put 2 Tablespoons of Salsa on Each Serving Plate and Put 1 Piece of Chicken on Top of the Salsa and Serve Immediately. |
