Yield: 4 Servings
|6||Boneless skinless chicken breasts (up to)|
|3||Jalapeno chiles; seeded|
|¼ cup||Chopped cilantro; or italian parsley|
|1||Whole lemon; (juice only)|
|4||Cloves (medium) garlic|
|1 teaspoon||Ground cumin|
|½ teaspoon||Kosher salt; (I use regular)|
|½ teaspoon||Ground black pepper|
|2 tablespoons||Olive oil|
Recipe By: Kay Hinga <HINGA@...> Combine marinade ingredients in blender. Marinate chicken in refrigerator up to 24 hours. Remove chicken from marinade. Do not wipe. Bake, saute, broil or grill. Enjoy!
Note: I don't like this very much baked, but it's great grilled.(kh) I also used some Chipotles for a nice earthy, smokey flavor and used some of my homemade "hot oil" instead of olive oil. (See "John's Hotter 'n Hell Oil").
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .