In the realm of cooking, fusion dishes are very new. Fusion cuisine dates to
around 1970 in the mainstream cooking world. This chicken dish fuses American
cooking techniques with traditional Asian ingredients. This dish calls for an
Asian chicken marinade for a minimum of 30 minutes. Then you can grill this dish
over medium-high heat. This dish is best served with rice, preferably a spicy
rice to counteract the acidity in the chicken.
Ingredients:
2 Large juiced limes (1/2 cup)
8 Tablespoons of soy sauce (reduced sodium)
1/4 Cup of vegetable oil
1 1/2 tablespoons of brown sugar (for color)
3 tablespoons of fresh rosemary
1 1/2 tablespoons of fresh oregano
1 Tablespoon of chopped garlic
1 1/2 Teaspoon of chili powder
1 Teaspoon of cayenne
5 Boneless skinless chicken breasts (halved)
OR
9 Boneless skinless chicken thighs
Preparation:
Mix the first 9 ingredients in a bowl and pour over the chicken breasts/thighs in a 13x5x2 glass dish. Cover the dish and put it into the refrigerator for a minimum of 30 minutes to a maximum of 1 day. Then take the chicken breasts/thighs and put them onto the grill over medium-high heat for 7 minutes on each side for the chicken breasts. For the chicken thighs you can cook them for 5 minutes on each side. Take the chicken off and serve the chicken whole with a side of rice. You can also slice the chicken and serve with rice, tomatoes, beans and salsa all in a tortilla.
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Ingredients:
2 Large juiced limes (1/2 cup)
8 Tablespoons of soy sauce (reduced sodium)
1/4 Cup of vegetable oil
1 1/2 tablespoons of brown sugar (for color)
3 tablespoons of fresh rosemary
1 1/2 tablespoons of fresh oregano
1 Tablespoon of chopped garlic
1 1/2 Teaspoon of chili powder
1 Teaspoon of cayenne
5 Boneless skinless chicken breasts (halved)
OR
9 Boneless skinless chicken thighs
Preparation:
Mix the first 9 ingredients in a bowl and pour over the chicken breasts/thighs in a 13x5x2 glass dish. Cover the dish and put it into the refrigerator for a minimum of 30 minutes to a maximum of 1 day. Then take the chicken breasts/thighs and put them onto the grill over medium-high heat for 7 minutes on each side for the chicken breasts. For the chicken thighs you can cook them for 5 minutes on each side. Take the chicken off and serve the chicken whole with a side of rice. You can also slice the chicken and serve with rice, tomatoes, beans and salsa all in a tortilla.
