|MONDAY'S GRILLED LIME CHICKEN WITH RED PEPPER SAUCE|
|5/28/2017 6:18:42 PM - (serves 4)|
For the chicken:
4 boneless, skinless chicken thigh (I prefer organic)
4 cloves of garlic, finely chopped
juice from 1 lime
1 Tablespoon of salt
freshly ground pepper
2 Tablespoons of olive oil
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped sage
For the sauce:
1 onion, chopped
2 cloves garlic, chopped
1/2 large red pepper, chopped
1 tomato, chopped
salt & pepper to taste
1/8-1/4 teaspoon cayenne pepper
1 cup coarsely chopped cilantro
Marinade chicken in above ingredients at room temperature for one hour.
In the meantime, in a medium size saute pan over medium-high heat, saute onion and garlic for 5 minutes 'til a little soft, then add red pepper and saute for another 5-10 minutes, then add tomato and season. Lower the heat and cook for another 10 minutes 'til the vegetables look soft and let out their juice. Add the cilantro, cook for another minute. Turn off the heat and let cool off a little, then put into a food processor and puree.
Turn the grill on medium, and when ready, brush the grill bars with olive oil and grill the chicken, reserving the marinade and frequently basting until cooked. If you don't have a grill, you can take an iron pan and cook the chicken in olive oil on high heat. It's not as good as the grill, but it's still yummy!
I like to put the sauce on the plate, then the chicken on top. It looks colorful and won't hide the chicken. Bon appetit!
Husband rating: 8
| Adventures in Monday's Gastronomic World|