Angry Chicken


  • 6 (8 oz) boneless, skinless chicken breasts
  • 1 Tbsp Dijon mustard
  • 1/2 Tbsp chopped garlic
  • 1/4 bunch fresh cilantro, chopped
  • 1/2 cup red wine vinegar
  • 1 tsp salt
  • 1 tsp coriander
  • 1 Tbsp chili powder
  • 1 Tbsp crushed red chiles
  • 2 cups vegetable oil
  • 1 Tbsp Cajun spice
  • 4 Tbsp butter, melted


Place chicken in non-reactive container and set aside.

In large mixing bowl, combine Dijon mustard, garlic, cilantro, red wine vinegar, salt, coriander, chili powder, red chiles and vegetable oil. Mix well. Pour marinade over chicken, cover and refrigerate six hours.

Remove chicken from marinade and sprinkle with Cajun spice. Grill over white-hot coals, occasionally basting with butter, until cooked through. Serve immediately.

Servings: 6
Submitted by: Recipe Group Member

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