Cilantro and Lime Chicken
The recipe was provided by Danial Flight, commercial cooking instructor at Burin campus.
- 4 Chicken Breast
- 2 Limes
- 2 Green Onion
- 1 bunch Cilantro
- 1 tbsp Honey
- 2 cloves Garlic
- 1/4 cup Water
- 1/4 cup Oil (canola, vegetable or oil of choice)
- Salt to taste
Combine all ingredients on a cutting board (except for chicken). Rough chop and add to blender, and puree. Save a ¼cup of the puree mixture for later.
Marinate chicken in the puree for at least one hour or up to 24 hours.
Barbecue or grill the chicken until it is done. While cooking, baste using the saved ¼ cup of puree throughout the cooking time.