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Spicy Citrus and Herb Chicken Marinade

Posted Feb 02 2011 12:00am
It's again one of those snowed in days at home where I've been working at my home computer answering emails and doing reports when I get the infamous call '...what do you want to do for dinner'. Well knowing it was going to snow this week we picked up one of those large chicken breast packets from the grocery store and I figured that would be perfect to whip up one night this week and then there will always be some left overs for lunches, solving the inevitable second food question. Now when we normally marinate our chicken we squirt half a bottle of Italian dressing (any brand), some BBQ sauce and the dashes of salt and pepper... well tonight I really wanted to switch it up because the same marinade can become boring to my palate and knowing I had a few things fresh in the fridge I put this little number together. 

Now as I mentioned, when I 1st started dating Paul marinating chicken really wasn't something that even crossed my mind or even planned for. Chicken just went right in the pan or on the grill and seasoning came afterward with whatever bottle of sauce we had in the fridge. So as I have become accustom to this new concept I now feel confident enough to jazz it up. We decided it was going to be a Mexican kind of night and with that in mind I threw together a citrus and herby kinda blend for a fresh fiesta pop to our chicken.
A Spicy Citrus and Herb Marinade for Chicken   Ingredients
Original recipe and photos by A Healthy Jalapeno
1 lemon, freshly squeezed 2 to 3 jalapeño chilies, stemmed (and seeded if you don't want all that heat) 8 cloves garlic 1/2 bunch cilantro, leaves and stems included (about 1 cup) 1 Tbs. black peppercorns 1 Tbs. salt 4 lb. chicken breasts (I cut in halves for thinner cutlets)
In a blender (or food processor if you're fancy), combine the lemon, jalapeños, cilantro, garlic, peppercorns, and salt. Purée until the peppercorns are completely crushed. In a ceramic or glass ovenproof dish, toss the chicken with the marinade, rubbing it on to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.

Then grill, bake, pan sear...whatever you would like to cook your chicken. We decided to shovel off the back deck and grilled it up.

I can't even explain how delicious this chicken was. It was soooo moist with just the right amount of that lemon citrus flavor and spicy punch with the jalapenos (which I can never get enough of). Having them cooked on the grill added that charred taste to the skins and added those beautiful grill makes which makes the chicken look just delicious.

We made wraps with the left over chicken for our lunch tomorrow as well. It makes life so much easier when you can have lunch prepared for the following day and its something filling yet so healthy and tasty with wraps like these. He made a hummus, feta, lettuce and guacamole wrap and I had a black bean, shredded Mexican cheese, lettuce and  guacamole wrap with the chicken...both were out of this world and just as tasty as right off the grill.

With just the right amount of punch and zing this was defiantly a crowd favorite tonight....Enjoy!
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