1. Put chicken in a glass dish large enough to hold the chicken pieces in a single layer. 2. Combine oil, lemon juice, cilantro, salt, cumin, shallots, pepper, cayenne and garlic. 3. Pour mixture over the chicken and turn pieces to coat. 4. Refrigerate, covered, at least 2 hours, turning chicken occasionally. 5. Remove chicken from the marinade, reserving marinade. 6. Boil marinade and then leave at a simmer for use as a baste. 7. Place chicken on oiled rack of gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-hot coals. 8. Cook, turning once and basting often with the heated marinade, 10-12 minutes, or until chicken is firm, opaque, and light golden brown. 9. Discard remaining marinade. 10. Put 2 tablespoons of salsa on each serving plate and put 1 piece of chicken on top of the salsa and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
