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This healthy recipe usually uses chicken breasts soaked in an unusual and spicy marinade, then broiled or grilled and garnished to tasty perfection.

Santa Fe Chicken

Marinade:
Juice of 2 limes
1/2 C. lite soy sauce
2 tsp. olive oil
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin

1 1/2 tsp. dried oregano

cayenne pepper
to taste (Optional)
5 or 6 garlic cloves, minced
1 Tbsp. honey

2 large boneless, skinless chicken breasts OR 5 chicken legs, skinned and defatted
1 C. white wine

Garnish:
green onions, finely sliced
reduced fat sour cream
salsa

Combine marinade ingredients. Halve chicken breasts and cut into several pieces. If using chicken legs, cut apart drumsticks and thighs. Cut at an angle between thigh and back; break the joint and remove thigh from back.  If thighs are unusually large, cut off one side, leave other side with bone in.  Lay pieces in marinade, and turn or cover and shake.  Refrigerate at least one hour to overnight, turning occasionally.  After an hour, add white wine and leave until ready to cook.

Place in a shallow baking pan or cookie sheet with rolled edges, and broil under medium flame for about 3 minutes each side, basting liberally with marinade.  Test by inserting fork in thickest part to be sure juices run clear.  Remove to platter.

If any juices are left, pour in pan and broil until it boils and loosens any tasty bits stuck to pan.  Scrape and pour over chicken.  Garnish with dollops of reduced fat sour cream, finely chopped green onions, and drizzle with salsa. 

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201
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