3 T. chopped fresh cilantro leaves
1-1/2 t. lime juice
1 clove garlic, minced
1/4 t. salt
freshly ground black pepper.
Peel and pit the avocado; mash in a small bowl. Fold in the cilantro, then stir in the rest of the ingredients gently.
1/2 c. fresh cilantro leaves
1/4 c. vegetable oil
2 T. honey
1 to 2 jalapeno peppers, trimmed and sliced
2 t. tomato paste
4 cloves garlic, chopped
Pinch of salt
3 lbs chicken-wings, breast, tenders whatever you like.
I used tenders.
For the marinade, finely grate the zest and squeeze the juice from the limes. In a blender, combine zest and juice with remaining marinade ingredients; puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; refrigerate overnight.
Preheat broiler. Arrange chicken on a baking sheet. Season with salt and pepper. Broil at least 6 inches from the heat for 4 to 5 mins per side or until chicken is crispy on the outside and cooked through. Serve with Avocado Dip.