This is an easy marinade for chicken that we've been using for backyard barbecues in Los Angeles. It came from a cookbook by Madhur Jaffrey and is an Indian dish called Murgh Lajavaab. But we all just call it "delicious".
Marinade Ingredients:
1 medium onion, cut into large chunks
2 garlic cloves
1-inch cube fresh ginger
1/8 teaspoon cayenne
1/2 teaspoon cumin
1½ teaspoons coriander
1/3 cup red wine vinegar
1/4 cup olive or vegetable oil
1 teaspoon salt
Pinch of freshly ground pepper
Combine all marinade ingredients in a blender or food processor and puree. It will look something like this (but there will be a lot more of it):
Cut 3-4 boneless, skinless chicken breasts into 1" chunks and add them to the marinade. Allow to marinate in the refrigerator for at least 2 hours, preferably overnight. Put the chicken on skewers, allowing plenty of marinade to stick to the chicken. Grill, about 5-6 minutes per side, or until cooked through.
