Not sure about you, but I get bored of barbeque sauce. I mean, there are so many flavors out there... why not experiment with something new!? I had made this recipe ages ago, and had forgotten about it as I hadn't had the opportunity to barbeque for some time. When the invitation went out for an afternoon gathering and "bring your own meat"... I searched through all the recipe books I could think of... and finally found it. Whew! So am adding it to the blog here so I don't lose it again. And to share, of course!
Coriander Chicken Skewers
Ingredients
Approx. 2 large chicken breasts - cubed
100 g (2 cups) corianer (cilantro), stems, leaves, roughly chopped
2 tsp black peppercorns
2 tsp sea salt
3 garlic cloves
2 tbsp lime juice
60 ml (1/4 cup) vegetable oil
100 g (2 cups) corianer (cilantro), stems, leaves, roughly chopped
2 tsp black peppercorns
2 tsp sea salt
3 garlic cloves
2 tbsp lime juice
60 ml (1/4 cup) vegetable oil
Method
Place coriander, peppercorns, salt, garlic, lime juice and oil in a blender or food processor and process until smooth.
Place chicken and marinade into a ziplock bag, and rub in marinade to ensure all chicken is coated.
Place in refriderator to marinate for 2 hours. (Or you can place in freezer if you wish to make ahead of time.)
Bring to room temperature for the last 30 minutes.
Soak 8-10 wooden skewers in water for 30 minutes while the chicken is reaching room temperature.
Thread skewers with chicken.
Place on barbeque and cook till the chicken has a nice char.
Note: You can also barbeque whole chickens in this manner.
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