8 chicken thighs or 4 chicken breast halves
1 large clove of garlic
1.4 cup Olive Gourmet Baklouti Green Chili EVOO (for spicy chicken) or Olive Gourmet Persian Lime EVOO for less spicy chicken) or a combination of the two
1/2 tsp Mexican oregano
1/2 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 jalapeno, ribs and seeds removed (gloves!)
1 tsp paprika
Juice of 1 lime, about 2 Tbsp.
1 Tbsp Olive Gourmet Jalapeno or Oregano White Balsamic Vinegar
1 cup cilantro
Rinse and pat dry the chicken breasts. Slice in ½ lengthwise if large
Put the remaining ingredients in a blender or food processor and liquefy.
Put the marinade in a gallon-size zip lock bag and add the chicken. Flip the bag a few times to distribute the marinade. Refrigerate for at least 2 hours for the chicken to absorb the flavors. You can leave the chicken in the marinade for up to 10 hrs.
Lightly grease the grill. When ready, turn the grill on high. Remove the chicken from marinade and discard the remaining marinade. Turn the grill down` to medium. Place the chicken on the hot grill, searing for a minute or two on each side. Turn the heat off under the chicken while leaving the other side of the grill on.
Grill, turning occasionally, until the chicken is cooked through. It should reach an internal temperature of 165 degrees. When done, take the chicken off the grill and let it sit under a foil tent for 5-10 minutes. Serve with rice & beans or a spicy DeCio pasta. (Leftovers are great on a salad or shredded in tacos, tamales, or fajitas.