Zesty Chicken

Tandoori-Style Grilled Chicken with rice and veggies

Modifications: I used RealLime instead of squeezing three limes. We don't have a barbecue or grill, so I placed the marinaded meat on a rack on a baking sheet and broiled it. I forgot to keep track of time, but I'd say it was about 7 minutes per side.

Preparation: It took a while to remove the stems from the cilantro without losing too many leaves. It was a fresh bunch with lots of dirt in between stems, so chopping off the bottom half wasn't going to work. Probably added 10 minutes to the prep work.

Did you get a paste from blending the ingredients together? I put them in the blender and pureed until just blended. Very liquid. I proceeded to puree on and off for several minutes to see if I could get a thicker consistency. No luck. However, the next step in the directions referred to the mixture as a 'marinade' so maybe it never does become a paste. Hmmm...

I chilled the chicken pieces in the marinade for 5 hours.

Verdict: Very nice. The dominant flavours were cilantro and lime, making it have a refreshing zing. It felt very Spring/Summer-like and was a nice change of taste from our normal fare. The chicken was quite tender, too.
A caveat though: green chicken looks strange.

There was far too much marinade for two pounds of chicken. I could see that before I tossed the meat, so I kept half the marinade aside and froze it.

I served it with rice and broiled mixed veggies (sweet potato, zucchini, red pepper, and mushrooms). They were under the broiler for 15 minutes.