Rumor
09-07-2000, 09:40 AM
3/4 cup canned cream of coconut
3 tablespoons lime juice
3 tablespoons soy sauce
8 sprigs fresh cilantro
3 large cloves garlic, minced
3 green onions, coarsely chopped
3 anchovy fillets
1 teaspoon Tabasco
4 boneless, skinless, chicken breast halves
Comine coconut, lime juice, soy sauce, cilantro, garlic, green onion, anchovies and Taasco sauce in food processor or blender and process until smooth. Place chicken in a shallow dish and pour marinade over chikcen; cover and refrigerate at least 2 hours turning chicken occasionally. Preheat grill. Remove chicken from marinade and grill 4-6 inches from heat for 5 minutes. Brush chicken with marinade and turn' cook 5 minutes longer or until chicken is no longer pink.
Pour any remaining marinade into a small saucepan and bring to a boil; reduce heat to low and simmer 5 minutes. serve as a dipping sauce with chicken.
3 tablespoons lime juice
3 tablespoons soy sauce
8 sprigs fresh cilantro
3 large cloves garlic, minced
3 green onions, coarsely chopped
3 anchovy fillets
1 teaspoon Tabasco
4 boneless, skinless, chicken breast halves
Comine coconut, lime juice, soy sauce, cilantro, garlic, green onion, anchovies and Taasco sauce in food processor or blender and process until smooth. Place chicken in a shallow dish and pour marinade over chikcen; cover and refrigerate at least 2 hours turning chicken occasionally. Preheat grill. Remove chicken from marinade and grill 4-6 inches from heat for 5 minutes. Brush chicken with marinade and turn' cook 5 minutes longer or until chicken is no longer pink.
Pour any remaining marinade into a small saucepan and bring to a boil; reduce heat to low and simmer 5 minutes. serve as a dipping sauce with chicken.