Moroccan marinade for grilling chicken

Yield: 4 servings

Measure Ingredient
½ cup Fresh cilantro leaves; finely choped
2 \N Garlic cloves; finely chopped
2 tablespoons Paprika; hot Hungarian
2 teaspoons Ground cumin
2 tablespoons Fresh lemon juice
½ cup Lowfat chicken broth
16 ounces Skinless boneless chicken breast halves or one fillet per serving

Mix all ingredients in a large glass bowl.

Add 2 to 4 chicken breasts fillets and stir until they are well coated.

Cover and refrigerate at least 2 hours, preferably overnight.

To grill, remove chicken from marinade, wiping any excess off. Place breasts on a well-heated grill, and turn them several times during grilling so chicken cooks evenly for about 8 minutes without burning.

To broil, line a broiling rack with foil. Remove chicken from marinade, wiping any excess off chicken. Slide rack under a fully heated broiler and cook until done, about 8 minutes, turning several times so that chicken cooks evenly without burning.

150 CALS, 2.6g FAT, 15% CFF (mc) Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue, Lowfat, Diet | McVersion by PATh

>kitpath@... 12/98

Recipe by: Skinny Grilling by Barbara Grunes Posted to EAT-LF Digest by kitpath@... on Dec 13, 1998, converted by MM_Buster v2.0l.

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