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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Grilled Chicken Adobo
Yield: Makes 6 servings
There are as many versions of adobo as there are tropical countries. Some adobos are sauces; others refer to the whole dish. This is a Cuban version of adobo, rich in lime and spices. The longer marinating time yields the best flavor.
Ingredients:
1/2
cup chopped onion
1/3
cup lime juice
6
cloves garlic, coarsely chopped
1
teaspoon dried oregano
1
teaspoon ground cumin
1/2
teaspoon dried thyme
1/4
teaspoon ground red pepper
6
boneless skinless chicken breasts
3
tablespoons chopped fresh cilantro
Preparation:
1.
Combine onion, lime juice and garlic in food processor. Process until onion is finely minced. Transfer to resealable food storage bag. Add oregano, cumin, thyme and red pepper; knead bag until blended. Place chicken in bag; press out air and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours.
2.
Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade. Place chicken on grid 3 to 4 inches from medium-hot coals. Grill 5 to 7 minutes on each side or until chicken is no longer pink in center. Transfer to clean serving platter and sprinkle with cilantro.
Nutritional Information:
| Serving Size: 1 grilled chicken breast | |
| Sodium | 61 mg |
| Protein | 25 g |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 69 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 19 % |
| Calories | 139 |
Dietary Exchange:
| Meat | 3 |
This recipe appears in:
Island
