Provided by Grocery Shopping Network
1. Combine the oil, vinegar, ginger, coriander, cumin, mustard, and pepper; blend well. Place the chicken breasts in a glass or ceramic baking dish and pour all but 1/4 cup of the marinade over the chicken pieces, making sure they are all coated. Cover and refrigerate and marinate up to 2 days, turning the pieces a few times. Refrigerate the remaining marinade.
2. To serve, prepare a charcoal grill; remove the chicken from the marinade and discard what's left in the dish. Grill the chicken over medium heat, basting with the reserved (refrigerated) marinade, until the chicken pieces are cooked through, 6 to 10 minutes, depending on size.
3. Spread the salsa on a serving platter and arrange the chicken on top. Decorate with sprigs of cilantro.
Wine Pairing(s)
Fife 'Dalraddy' Zinfandel
Dry Creek Reserve Zinfandel
Step Rd Sauvignon Blanc
Gagliardo Dolcetto d'Alba
Jean Foillard Cote du Py
Klinker Brick 'Old Vine' Zinfandel
Concha y Toro Casillero del Diablo Sauvignon Blanc Reserve
Woodbridge Sauvignon Blanc
Castello del Poggio Barbera d'Asti
Drylands Sauvignon Blanc
Calories From Fat 133 Protein 1 Total Fat 14 Carbohydrates 2
Calories 143 Calcium 28 Sodium 1 Vitamin A 8
This recipe has been added to the following public cookbooks:
Barb's Tastiest Recipes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | holli024
04/14/09 10:05 PM | great marinateI only marinated for 5 hours would have been better if it was at least 24 hours. Served at a BBQ everyone loved it. I made with Mango, black bean, corn salsa on top. Looked great easy to make. Even warmed the left overs for the next night was very moist. |
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