Tuesday, August 17, 2010
We’re always looking for new chicken recipes we can throw on the grill- especially if it’s a recipe that’s as easy as marinating. I had to go to the local international food market (Jungle Jim’s) to find the pasilla chili, but I’ve been told that some of the larger grocery stores may carry it in the ethnic aisle. I threw all the ingredients into the blender, and marinated the chicken breasts while I was at work. The flavors were smoky (from the cumin) and a bit of spice. Next time, I think I will decrease the amount of cumin in half (just my personal preference), and I am glad to have found an Asian-inspired chicken marinade. I halved this recipe since it’s only the 2 of us, and it was terrific. I paired this with some Sweet & Spicy Green Beans, which were fantastic!
Spicy Asian-style Marinated Chicken Breasts
For the Marinade
1 lemon, juiced
3-4 Tbsp olive oil
3 cloves of garlic
1/2 tsp ground cumin (Next time, I will halve this amount)
2 Tbsp honey
2 dried whole Pasilla Chili with seeds (This is a mild pepper used in Latin cooking)
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 tsp roasted red chili paste (any Asian brand) (I used Sriracha sauce)
Few drops of green habanero chili sauce (I used Tabasco’s green Jalapeno hot sauce)
2-3 lb chicken breasts, thinly sliced
Salt and pepper to taste
1. Add all the marinade ingredients (except the chicken, salt and pepper) into a blender, and blend until you have created a nice smooth sauce.
2. Place chicken in a shallow dish, and season with salt and pepper.
3. Add the marinade and refrigerate the dish overnight.
4. Remove chicken from refrigerator 30 minutes before grilling, allowing it to come to almost room temperature.
5. Heat your grill, and place your chicken on the grill and cook 4-5 minutes per side (this might take longer, depending on the thickness of your chicken breasts).
6. Remove from heat and let sit for about 3-5 minutes before serving to allow the juices to distribute.
Source: She Cooks and Bakes