Monday, July 15, 2013

Chicago Chicken

I'm back! We've been busy camping and hanging out with visiting family and lovin' on a cute new nephew. But things are falling back into place and cooking is happening more regularly. Last night I made this chicken. Both the mister and I really enjoyed it. It's a good summer recipe, the jalapeno, lemon, and oregano have this bright fresh taste. I saw this idea over at Plain Chicken. The only changes I made were to cut the lemon juice in half and to add a little seasoning salt. We'll definitely be making this again!

1 jalapeno (remove the ribs and seed if you don't want the heat, I removed these)
juice of 1/2 a lemon
1 Tbsp. dried oregano
3 Tbsp. olive oil
3 cloves of garlic, minced
pinch of seasoning salt (maybe a 1/4 tsp.)
2 boneless, skinless chicken breast

Wash and cut the ends off the jalapeno. Remove the ribs and seeds if you like. Add the jalapeno, lemon juice, oregano. olive oil, garlic, and salt to your food processor. Pulse until well combined and the jalapeno is finely minced. Add the marinade to a ziploc bag and then add the chicken. Push the air out of the bag and seal, making sure the chicken is well coated. Put the bag in a dish and refrigerate for 4-5 hours. After marinating grill up your chicken and enjoy!

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