Serves 5
Marinating Time + 15 minutes
5 boneless, skinless chicken breasts or thighs
4 dried red chiles
4 limes
3 tablespoons lime juice
1 jalapeno
2-3 cloves of garlic, crushed or finely diced
1/2 teaspoon salt
Preparation:
Rehydrate the chiles and puree them with the garlic, lime juice and the jalapeno. Slice the limes into 1/4 inch slices and and fold the slices into the chile mixture with salt. Coat the chicken with the mixture, cover and refrigerate for up to 8 hours. Toss on a hot grill and cook until the meat is no longer pink inside.
Recipe from Chelsie Kenyon, About.com
|