The flavors of this chicken are all I need in the summer.
Super bright from the lemon, just a touch of sweetness to balance out the acidity and lots and lots of garlic because, well, chicken and garlic are best friends forever.
I included a bunch of different variations based on different cuts of chickens you may have in your house so that you can easily make this today. Or tomorrow. Or today AND tomorrow.
Wait, also, I’m going to include links to the chimmi-schug pesto recipe and techie recipe. Why? Just because.
Happy Monday Everyone!
1-3 Jalapeños (depending how spicy you like it.)
7 Cloves garlic, peeled
1 cup cilantro leaves
1&1/2 cups parsley leaves
Juice of 1/2 a lemon or lime (you know which I prefer)
1/2 tsp. kosher salt
1/4 cup + 2 Tbsp Extra virgin olive oil
Place jalapeños and garlic in a food processor.
Blend till finely minced.
Add herbs, lemon, salt and pepper.
With food processor running drizzle in oil.
Taste to adjust seasoning.
Pour into an airtight container and keep in the fridge for up to 10 days!