Our man, E.M.M. has a bit of a thing for Cuban dishes and time spent in Miami as well as ceaseless travels through the West Indies have brought some interesting twists to this time honored classic. The perfect tangy marinade for grilling out. Works with equal aplomb on both chicken and fish. Marinade: 3 cloves garlic, coarsely chopped 1 shallot minced 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley leaves 3 tablespoons fresh sour orange or lime juice 2 tablespoons olive oil 2 large whole, boneless, skinless chicken breasts, split in half, washed and blotted dry 1. Mash the garlic, shallot, and herbs to a paste in a mortar and pestle (or pulse in a processor). Work in the remaining ingredients for the marinade. 2. Transfer the marinade to a non reactive baking dish and add the chicken breasts. Turn to coat the breasts with the marinade. Cover the dish and marinate the chicken in the refrigerator for 30 minutes to an hour. Turn the chicken breasts once or twice to coat evenly. 3. Preheat the grill to medium heat or preheat the broiler with the broiler tray 3 inches from the heat. 4. Grill the chicken breasts over medium heat until just cooked, about 2 minutes per side. Broiling time is about the same. Serve with peas and rice and drink with one of la Floriditas famous concoctions. Papa would be proud.
