Broiled Or Grilled Marinated Chicken


  • 1 stephen ceideburg
  • 3T cilantro root,Minced
  • 3 T fish sauce
  • 3 T chinese light soy sauce
  • 2 T fresh lime juice
  • 1 T black pepper,Freshly Ground
  • 1 T garlic (3 cloves),Minced
  • 2 lb chicken legs (or breasts) skin and fat removed


  • Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours.
  • Pour off and reserve the sauce.
  • Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat.
  • Heat the grill to medium-high and grill the steaks until medium-rare.
  • Baste the meat with the reserved basting sauce while cooking and turn it once.
  • When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat.