Cilantro Citrus Chicken

Here's a brightly fresh Southwestern take on grilled chicken.


Cilantro Citrus Chicken
From Cooking Light magazine.
(As written, the recipe serves twelve. I made the same amount of marinade and used it to grill four skinless boneless chicken breasts.)

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

Combine first seven ingredients in a food processor; process until smooth. Place six 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.

Prepare grill.

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.


Serve with traditional Mexican sides, like black beans and rice. Or go exotic with an avocado sauce and cilantro-jalapeno pasta. Any way, it's delicious.