Monday, May 15, 2006
Serves: 4
Prep time: 2 hours, 5 minutes (2 hours for marinating)
Cook time: 20 minutes skillet/broiler/grill
2 garlic cloves
walnut sized chunk of fresh ginger root
3/4 cup plain yogurt
1/2 cup fresh cilantro (coriander), plus more for garnish if desired
1-2 Tbsp red pepper flakes (optional - add up to 1/4 cup)
4 boneless, skinless breasts or thighs
Place the first 5 ingredients in a blender or food processor. Pulse until it forms a chunky paste. Place chicken in a ziplock bag and add the cilantro mixture. Place in the refrigerator for at least two hours or as long as overnight.
Remove as much of the marinade as possible (or it does fine cooking it on the chicken if you are pressed for time) and place chicken on grill or broiler, r in a heated skillet. Cook until the juices run clear, roughly 10 minutes per side. Serve immediately, with the additional cilantro if using.
Posted by Diosa in
• Gluten free
• Meats
• Poultry
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