Paillard de pollo a la parrilla
Este pollo se pica y se deja marinar en una salsa picante de cítricos. Entonces está listo para la parrilla..
Fuente: Martha Stewart Living, julio / agosto de 2000.
Raciones
Los ingredientes
Direcciones
Notas del cocinero
Para preparar el pollo, coloque las pechugas deshuesadas en una bolsa de plástico con cierre una a la vez, y péguelas con el lado suave de un ablandador de carne. Una vez que se hayan golpeado todos los pechos, colóquelos nuevamente en la bolsa para marinar el pollo.
Douglas
27.04.2023 @ 09:26
This chicken is diced and marinated in a spicy citrus sauce. Then its ready for the grill. This recipe from Martha Stewart Living, July/August 2000, serves 4 and calls for ingredients such as garlic, lime zest and juice, chili powder, and red pepper flakes. The chicken breasts are pounded thin, marinated, and grilled for a few minutes on each side. The dish is seasoned with salt and freshly ground pepper. A helpful tip from the chef is to use a meat tenderizer to pound the chicken breasts before marinating them. Overall, this recipe sounds delicious and perfect for a summer barbecue.