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4 boneless/skinless chicken breasts
1/4 cup olive oil
3 cloves of garlic, minced
2 tablespoons fresh cilantro, finely chopped
juice of one lime (or lemon)
1 tablespoon Milford Spice Company Garam Masala
1/2 teaspoon salt
1/2 teaspoon black pepper
Combine ingredients 2-8 and mix well, pour over chicken in large bowl, cover and let rest in refrigerator for 1/2 hour (or up to three hours).
Grill over medium heat, approximately 14 minutes or until juices run clear.
I like to serve this with a refreshing farmers' market salad and a crisp glass of sauvignon blanc.
I think this marinade may also be great with pork - next weekend!