Wednesday, February 3, 2010
This chicken is soooooo delicious! I paired this chicken with a unbelievably delicious salad, which will come next, but this chicken needs it's own post and attention.
Note: This chicken does need to marinate for 4 to 8 hours, but it's very worth the preparation, which is by no means difficult. The recipe instructs you to pour all of the ingredients into a food processor, but, if you know me, you'll know what I used instead.
My Magic Bullet! Man, so so easy!
1 teaspoon allspice
1/4 cup red onion, chopped
1/2 cup green onions, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice, fresh
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons freshly chopped thyme leaves
2 tablespoons jalapeno, seeded, diced
2 teaspoons freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
Preheat oven to 350 degrees F.
Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
Squeeze a lime wedge over each piece of chicken and serve.
The sous chef and I definitely enjoyed this chicken all the way through the leftovers :)