Recipe#12229

Title: Chicken 14

From: "Lydia S. Y. Scharon" lss2@cec.wustl.edu 
 Newsgroups: rec.food.recipes 
 Subject: Chicken Marinade 
 Date: 7 Aug 1995 09:38:25 -0500 
 Organization: University of Minnesota 
 Message-ID: Pine.SOL.3.91.950804114707.16449C-100000@clarion.cec.wustl.edu 

  I have never really measured anything for this so everything is thrown 
 in kind of on a whim.  But I really like this recipe because it doesn't 
 call for oil!
 Lydia's Chicken Marinade
 1 (8 or 6 oz, or however much you need to cover those chickens) can of 
 pineapple juice 
 juice and whatever else you can squeeze out of 1 lime
 2 - 3 tsp Soy Sauce
 dash of Worcestishire
 dash of Red Wine Vinegar
 2 tsp Cumin
 a few sprigs of Cilantro, chopped
 1 (at least) hot chile pepper, chopped (I used serrano)
 4 cloves of garlic (at least), minced
 1/2 onion, chopped
 1/2 green pepper, chopped (optional)
 dash salt
 few splashes of Tequila (optional of course)
 chicken breasts (however many will fit!)
 Marinate for at least an hour and a half - overnight is great...  these 
 chickens will grill up to perfection without much effort!
 Lydia Scharon
 ps - if someone experiments with this and comes up with variations - I 
 would be very interested in knowing!  I would also be nterested if anyone 
 can come up with a good sauce for the chickens with this marinade - so 
 far my tries have been dismal, tasted ok, but looked absolutely disgusting.
 thanks!
 lydia