Simple Spice Pastes
each makes about 1/3 cup,
enough to coat 4 bone-in, split breasts
NOTE: Wet and dry ingredients are blended to form two thick
pastes.
Citrus and Cilantro Spice Paste
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sweet paprika
1 teaspoon ground coriander
2 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon olive oil
1 garlic clove, peeled
2 tablespoons fresh cilantro leaves
Asian Spice Paste
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon minced jalapeno or other fresh chile, stemmed and seeded
1 tablespoon chopped fresh ginger
1 garlic clove, peeled
2 tablespoons fresh cilantro leaves
INSTRUCTIONS:
Puree all ingredients for either paste in food processor or blender until smooth. Rub paste over brined and dried chicken breasts before grilling.