Thursday, April 18, 2013

Spicy Asian Mexican BBQ Chicken Marinade

Yield 11/3 cups


  • ¼ cup fresh or frozen cilantro
  • 4 Tablespoons tomato juice
  • 3 Tablespoons fresh or frozen lime juice
  • 2 Tablespoons Smart Balance Oil
  • 2 Tablespoons brown sugar
  • 3 Tablespoons clove honey
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • ½ teaspoon Tabasco sauce
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon savory

In a tall glass or container/ bowl, puree all the ingredients until well incorporated (I use a Smart Stick); you can use a blender of choice). Marinade chicken overnight. For this recipe, I grilled 8 drumsticks for 18 minutes per side, over a medium-low flame. After placing the chicken on the grill, baste, and reserve about a 1/4 cup of sauce for the 2nd basting, when you turn them over. Use the remaining marinade in place of little water for cooking rice; stir in broccoli pieces with butter and salt to taste, before adding your rice.

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