Quick fix: Chicken tex-mex

INGREDIENTS:

Chicken breast: Two

Vegetable oil: 10 ml

Lime juice: Five ml

Chopped cilantro: 10 gm

Minced garlic:Five gm

Minced jalapenos: 10 gm

Chilli powder:10 gm

Cumin seed powder: Five gm

Salt and pepper: To taste

For chilli butter:

Saltless butter: 50gm

Cumin seed and chilli powder: Five gm each

Paprika and chopped garlic: Five gm each

Chopped oregano: Two gm

Tobacco and Worcestershire sauce: Five ml each

METHOD:

Work on the butter with the hand or with a paddle attachment until it gets soft. Add the remaining ingredients and blend well. Adjust the seasoning with salt and pepper.

The compound butter is ready for use now. It may be rolled into a log or piped into shapes and chilled for use later.

Trim the chicken and remove bone and skins, if desired. Combine the marinade ingredients and pour over the chicken evenly. Marinate in a refrigerator for four hours or overnight. Remove the chicken from the marinade before grilling and allow any excess to drain away before placing.

Place the chicken presentation side down first on the grill. Grill undisturbed for three minutes. Turn the chicken over and complete cooking until done, about 3 to 4 min (170 degree F / 75 degree F for breast meat). Top each portion with a slice of the chilli butter, heat under a boiler or salamander until the butter begins to melt. Serve at once.