My aunts birthday is June 28th but we decided to celebrate a week early since we were there. I had her choose what I should make for dinner and I was thrilled that she picked this recipe. I’d had my eye on it forever and wasn’t sure it was something Tom was going to like so I hadn’t made it yet.
The marinade and extra sauce turned out to be really similar to a gremolata which I’ve made before and Tom liked so I think it’s safe for me to try this recipe at home.
- 2 bunches of cilantro
- 4 garlic cloves, minced
- (up to) 4 jalapenos, seeded and ribs removed
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- juice of 1 lime
- 2/3 cup olive oil
- 6 boneless, skinless chicken breasts or 12 boneless, skinless chicken thighs
- lime wedges for serving
1. Combine cilantro, garlic, jalapenos, salt, pepper and lime juice together in the bowl of a food processor. Pulse until chopped. Add in canola oil, 2 tablespoons at a time until it reaches a smooth, wet consistency.
2. Measure out 1/4 cup of the marinade and reserve in a dish for later.
3. Place the chicken in a large bowl or sealable bag, pour the marinade on top and toss to coat completely. Allow to marinate for 15 minutes in the refrigerator.
4. Preheat a grill to medium high heat, brushing the grates with oil. Grill chicken breasts for 6-8 minutes per side or until cooked through. (Cooking time will depend on the thickness of the chicken breast/thigh.)
5. Cover with foil and allow to rest for 5 minutes before serving, topping with the remaining marinade.
I could have reserved a cup of the marinade and just ate it on everything we had for dinner that night. It was delicious! I’ve made the chicken again, at home, using the Griddler instead of the grill outside and it still turns out really tasty. This recipe is a definite winner in my book and something I plan on making over and over again!
Josie said it’s her go-to meal for the summer and I can easily see why. I think it may just be mine as well!