Grilled Chricken Breasts with Yucatecan Spices, Vegetables and Salsa
Originally uploaded by Lakenvelder.
For the Marinade
1 head garlic (about 12 cloves)
1/3 cup vegetable or olive oil
6 tablspoons vinegar
Pinch ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon sugar
In blender or food processor grind up the cloves. Add 1/2 teaspoon salt and grind until smooth. Add the remaining marinate ingredients. and process until smooth.
Scrape half into a bowl. Add chicken and stir to coat evenly. Scrape the rest of the marinde into a small saucepan. Add broth and 1/4 teaspoon salt. Set aside.
Put chicken on grill. When browned, about 5 to 6 minutes, turn. Cook utnil completely cooked.
While chicken is cooking make your choice of vegetable:
Tomatoes sliced and sprinkled with salt
2 zucchini sliced and microwaved with sprinkle of water and covered for 3 minutes on high.
4 medium potatoes sliced, sprinkled with salt, 1 tablespoon water added and microwaved for 4 to 6 minutes.
Bring the broth mixture to a boil.
Douse chicken with a quarter of the broth mixture. Serve with vegetables and salsa.