Here’s a recipe that’s easy and delicious – my favorite type! And while I’d like to claim it was a F&P original, it was adapted from The Healthy Kitchen by Dr. Andrew Weil and Rosie Daley (FYI this 2002 cookbook is still available.) The original recipe calls for broiling, but Grenville always grills it. We’ve never been disappointed and don’t think you will be either.
It’s a bit zingy – the marinade is the secret and uses 2 of my favorite spices, cumin and coriander and lime juice which really tenderizes the chicken. It’s best to marinate the chicken for at least 1 hour (or up to 2 days) before cooking. Serving suggestion: side of your choice of veggies, Spanish rice or tossed green salad.
Juice from 3 lines OR 1/8 cup bottled lime juice
¼ cup low-sodium soy sauce
1 ½ tsp olive oil
1 ½ tsp chili powder
1 ½ tsp cumin seed
1 ½ tsp ground coriander
6 cloves garlic, minced or tbsp of jarred chopped garlic
1 ½ tsp honey
2 whole skinless, boneless chicken breasts
¼ cup white wine (optional) – cooking wine is OK
3 tbsp chopped cilantro leaves
Chopped scallions – about ¼ to ½ cup
Sour cream and salsa
- Mix together marinade ingredients, stirring thoroughly. Pour into shallow baking dish and lay chicken breast on top. Turn over to coat with marinade.
- Sprinkle chopped scallions on top, cover and refrigerate at least 1 hour, turn at least once.
- After 1 hour, when chicken has absorbed the marinade flavors, pour in the white wine (or not).
- Preheat grill. Cook chicken for 8-10 minutes over medium flame, baste with marinade to keep it moist.
- Transfer chicken to a platter and slice at an angle, then garnish with a large spoonful (each) of sour cream and salsa .