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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. chicken breasts without skin
1 tsp. whole cloves
1 tsp. peppercorns
1/2 cup cider vinegar
1/2 cup soy sauce
2 tbsp. olive oil
1/4 cup red wine
1/4 cup brown sugar
1 lg. Spanish onion, chopped
1/4 cup chopped scallions
1 tbsp. chopped jalapeno
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1 tsp. thyme
1/4 tsp. white pepper
1/4 cup lime juice
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Directions:
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First, prepare the marinade. Crush whole cloves and peppercorns in a spice grinder or coffee grinder. (Blender might work, too). Combine with all other ingredients, except chicken in a blender or food processor. Blend until the marinade is thick and smooth, with no chunks in it. Place the chicken in a non-metal container. A glass bowl is good; so are ziplock bags. Pour the marinade over the chicken. Marinate, refrigerated, for 8 hours or overnight.
Remove the chicken from the marinade. Discard the marinade. Cook the chicken on a grill 6 minutes on each side, or until there is no trace of pink inside. Or, cook in a lightly-oiled cast iron pan over high heat. (You could broil it in the oven, too.) Slice into strips before serving, if you wish.
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