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BRAZILIAN GARLIC-LIME CHICKEN MARINADE




Source of Recipe


Real Simple
BRAZILIAN GARLIC-LIME CHICKEN MARINADE

This marinade makes an incredibly flavorful chicken that only needs a hot grill to finish it off. You could easily roast the chicken after marinating it, but I like firing up the grill any chance I get.


HERE'S ALL IT TAKES
Makes 1 cup; enough to marinate 2 to 3 pounds of meat.
6 garlic cloves
1 small onion, enough to make 1/3 cup
2 teaspoons coarse salt
3/4 cup lime juice
1/4 cup water
1 tablespoon red wine vinegar
1 1/2 tablespoons dried parsley
1/2 tablespoon dried rosemary
Place garlic, onion and salt in a 1-cup food processor until finely chopped. Scrape into dish or bag you will use to marinate meat. Add the lime juice, vinegar, parsley and rosemary. The marinade taste best used within a few hours of making.
Use this marinade for pork, chicken or lamb. Marinate thin cuts of meat (steaks, chops, and chicken boobs), covered in the frig for 1 to 2 hours; larger cuts of meat, such as pork loins or shoulders, for 6 to 8 hours or even overnight.

IF YOU'RE GRILLING THE CHICKEN

Make SURE to coat the chicken with cooking oil before placing on the grill, to prevent sticking. Grill chicken as you normally prefer.

IF YOU'RE ROASTING THE CHICKEN

Make sure to coat the chicken with cooking oil. Heat oven to 350ºF degrees. On a baking sheet covered with heavy duty foil, drizzle and coat breasts with light cooking oil. Bake covered for 35 to 40 minutes for bone-in breasts. For boneless breasts, roast for 20 to 30 minutes, depending on the thickness.