Yield 11/3 cups
Ingredients
- 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
Directions
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.