Friday, June 10, 2005

Santa Fe Chicken

Santa Fe Chicken (Adapted from Rosie Daley)

3 limes, juiced
1/4 cup soy sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin seed
1 1/2 teaspoons ground coriander
6 cloves garlic, minced
1 1/2 teaspoons honey
2 boneless/skinless chicken breasts
1/4 cup white wine
3 tablespoons chopped cilantro leaves

In a medium bowl, whisk together lime juice, soy sauce, oil, chili powder, cumin seeds, coriander, garlic and honey. Pour mixture into an 8" baking dish and place the chicken breasts in. Cover and refrigerate for one hour.

Preheat the broiler

Uncover and pour in the white wine. Place in the oven and broil for about 8 to 10 minutes, basting it with the juices to keep it moist.

Remove and let cool about 5 minutes. Move chicken to a cutting board and slice. Serve with a drizzle of the pan juices.

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  1. This sounds like a great marinade. I have never heard of broiling something in 1/4 cup wine. It sounds like such a great idea.
    I just recently posted a Chicken Marsala recipe and was wondering about marinades. Do you think the marinade breaks down the chicken to make it more tender and moist?

  2. Thanks for the chicken recipe. I'm going to try it this week.

  3. Annie - Yes, the acid (lime juice) is a tenderizer so you don't want to soak too long if you are using a lot of it.

    Anna - Hope you like it!