Moroccan Marinade for Grilling Chicken

Categories: Barbara gru, Entrees, Grilling, Skinny gril
Yield: 4 servings

1/2 c Fresh cilantro leaves;
-finely choped
2 Garlic cloves; finely
-chopped
2 tb Paprika; hot Hungarian
2 ts Ground cumin
2 tb Fresh lemon juice
1/2 c Lowfat chicken broth
16 oz Skinless boneless chicken
-breast halves or one fillet
-per serving

Mix all ingredients in a large glass bowl.

Add 2 to 4 chicken breasts fillets and stir until they are well coated.
Cover and refrigerate at least 2 hours, preferably overnight.

To grill, remove chicken from marinade, wiping any excess off. Place
breasts on a well-heated grill, and turn them several times during grilling
so chicken cooks evenly for about 8 minutes without burning.

To broil, line a broiling rack with foil. Remove chicken from marinade,
wiping any excess off chicken. Slide rack under a fully heated broiler and
cook until done, about 8 minutes, turning several times so that chicken
cooks evenly without burning.

150 CALS, 2.6g FAT, 15% CFF (mc)

Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue, Lowfat,
Diet McVersion by PATh

>kitpath@earthlink.net 12/98

Recipe by: Skinny Grilling by Barbara Grunes

Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 13, 1998, converted
by MM_Buster v2.0l.

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