Grilled Chicken
Yield
4 servingsPrep
20 minCook
30 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable oil
|
|
| 2 | each |
serrano chiles
chopped |
*
|
| ½ | cup |
cilantro
chopped |
|
| 1 | teaspoon |
salt
|
|
| 4 | whole |
chicken breasts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable oil
|
|
| 2 | each |
serrano chiles
chopped |
*
|
| 118 | ml |
cilantro
chopped |
|
| 5 | ml |
salt
|
|
| 4 | whole |
chicken breasts
|
*
|
Directions
Combine the oil, chiles, chopped cilantro, and salt and marinate the chicken or fish in this mixture for 1½ hours.
Grill the chicken or fish until barely done.
While the chicken cooks, melt 3 tablespoons of the butter in a skillet and cook the cucumber until softened, about 3 minutes.
Meanwhile, boil the wine and shallots together in a small saucepan until reduced to 1 tablespoon.
Remove the saucepan from the heat and add the remaining butter to the saucepan bit by bit, whisking constantly.
Add the softened cucumber and season to taste with lime juice, cilantro, salt and pepper.
Serve over the chicken or fish.
