 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Chicken stays juicier and more flavorful when it cooks on the bone. You can cut up the leftover chicken and toss it with mixed greens and chopped vegetables for a healthful lunch salad. Ingredients:
1/2 cup chopped onion |
1/3 cup fresh cilantro leaves |
1/4 cup fresh parsley leaves |
1/4 cup fresh orange juice |
1/4 cup fresh lime juice |
2 tablespoons olive oil |
6 garlic cloves |
12 (8-ounce) skinless, bone-in chicken breast halves |
2 teaspoons salt |
1 teaspoon ground cumin |
1/2 teaspoon freshly ground black pepper |
cooking spray |
Directions:
1. Combine first 7 ingredients in a food processor; process until smooth. Place 6 chicken breast halves and half of herb mixture in a large zip-top plastic bag. Place remaining breast halves and remaining herb mixture in a second large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.
|
|