Chicken In Salsa Marinade Recipe
Ingredients
1 clove garlic, sliced
1/4 cup fresh cilantro (coriander) leaves or 1/4 cup parsley plus 2 teaspoons dried cilantro
1 green onion, including top, cut into 2 inch lengths
1/2 cup medium-hot salsa
1 tablespoon lime juice
1 tablespoon low-sodium ketchup
1/4 cup water
1 broiler-fryer or small roasting chicken (2 1/2 to 3 pounds), quartered and skinned
2 tablespoons minced fresh cilantro or parsley
Directions
1 In a food processor or blender, whirl the garlic, cilantro, green onion, salsa, lime juice, ketchup, and water for 30 seconds or until blended.
Pourthe mixture into a 1 -gallon plastic food storage bag, add the chicken, and secure with a twist tie, pushing out all the air or arrange the chicken in a large shallow dish, coat with the marinade, and cover with plastic food wrap.
Let marinate in the refrigerator for at least 1 hour or upto 12 hours.
2 Preheat the oven to 400° F.
Remove the chicken from the marinade and place in a foil-lined broiler pan.
Bake for 1 5 minutes, then spoon the marinade overthe chicken.
Bake 1 5 minutes more or until the juices run clear when the chicken is pricked with a fork.
Garnish with minced cilantro.
Pourthe mixture into a 1 -gallon plastic food storage bag, add the chicken, and secure with a twist tie, pushing out all the air or arrange the chicken in a large shallow dish, coat with the marinade, and cover with plastic food wrap.
Let marinate in the refrigerator for at least 1 hour or upto 12 hours.
2 Preheat the oven to 400° F.
Remove the chicken from the marinade and place in a foil-lined broiler pan.
Bake for 1 5 minutes, then spoon the marinade overthe chicken.
Bake 1 5 minutes more or until the juices run clear when the chicken is pricked with a fork.
Garnish with minced cilantro.
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