Yield: 10 Servings
Measure | Ingredient |
---|---|
2 pounds | Boneless, skinless chicken |
\N \N | Breast, cut into 2 to 3 |
\N \N | Inch pieces |
\N \N | Wooden or bamboo skewers |
1 cup | Plain yogurt |
1 tablespoon | Ginger root, minced |
1 tablespoon | Garlic, minced |
1 teaspoon | Cayenne pepper |
1 teaspoon | Salt |
8 \N | Drops red food coloring |
1 large | Onion |
½ cup | Cilantro |
½ \N | Inch ginger root |
3 \N | Cloves garlic |
2 \N | Serrano peppers |
1 teaspoon | Salt |
4 \N | Drops green food coloring |
MARINADE NO. 1 (RED
MARINADE NO. 2 (GREEN
To prepare Red Marinade: Beat ingredients well with fork.
To prepare Green Marinade: Blend ingredients in food processor until smooth (use ¼ cup of water if needed).
In separate airtight containers, marinate 1 pound chicken in each of the 2 marinades overnight. On wood skewers, which have been soaked overnight in water, alternate "red" and "green" chicken, about 2 each, and grill for 8 to 10 minutes.
From The Austin American Statesman...typed by jessann :)