Ernesto Delgado’s recipe
3 tbsp less sodium soya sauce
1 tbsp olive oil
1 clove garlic pressed
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
1/4 to 1/2 tsp ground red pepper
6 boneless, skinless chicken breasts halves
Blend soya sauce, 2 tbsp water, oil garlic, oregano, cumin and pepper; pour over chicken in a large plastic food storage bag. Press air out of the bag. Close top securely. Refrigerate 1 hour, turning bag once.
Remove chicken from marinade and place on grill about 5 in from hot coals.
Cook chicken 5 minutes on each side, or until no longer pink in center.
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