Yield: 4 servings
|3 eaches||Cloves garlic, chopped|
|1 each||Shallot, minced|
|½ teaspoon||Ground cumin|
|½ teaspoon||Dried oregano|
|½ teaspoon||Dried thyme|
|1 tablespoon||Chopped fresh cilantro|
|1 tablespoon||Chopped fresh parsley|
|3 tablespoons||Fresh sour orange or lime juice|
|2 tablespoons||Extra-virgin olive oil|
|Plenty of salt and freshly ground black pepper|
|2 eaches||Whole boneless, skinless chicken breasts, split|
Wash and blot-dry chicken. Mash garlic, shallot and herbs to a paste in a mortar with a pestle. Whisk in remaining ingredients. (Marinade can be made in a blender.) Transfer marinade to a nonreactive baking dish; add chicken.
Turn to coat. Cover and marinate at least 30 minutes, longer if possible.
Turn chicken occasionally. Preheat barbecue grill to medium. Grill chicken over medium heat until just cooked, about two minutes per side. (Chicken can be broiled; time under heat will be same as grilling.) Serves 4.