Chicken Al Carbon with Cilantro Salsa

6 servings

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Chicken Al Carbon with Cilantro Salsa Ingredients

6 Whole Boneless chicken	Orange Cilantro Salsa; see *
Spicy Citrus Marinade; see *

Instructions for Chicken Al Carbon with Cilantro Salsa

* Note: See the "Spicy Citrus Marinade" and "Orange Cilantro Salsa" recipes which are included in this collection. Wash the chicken breasts and place in a large stainless steel or plastic container. Pour on the marinade, cover and refrigerate at least 6 hours, or overnight. Preheat the grill or broiler until very hot. Grill the chicken breasts, skin side down on the grill, or skin side up in the broiler, 2 to 3 minutes. Then turn and cook the other side. Keep turning the chicken every minute or two to avoid blackening or sticking; total cooking time is 10 to 12 minutes for small breasts and 18 to 20 minutes for larger breasts. (We always cook chicken breasts with the skin on for flavor. For skinless chicken, we just remove it before serving.) Serve hot on top of red rice and black beans. Top with the Orange Cilantro Salsa. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6149 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-30-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized