You know it HAS to be good if it calls for 1 TABLESPOON of garlic. I looked at that at least twice, just to double check, but it's the real deal. For good reason. This could be quite possibly my favorite recipe so far. Pretty much everything in it comes straight from your spice rack and herb garden, so you probably won't need to buy too many ingredients. Let's go ahead and avoid the grocery store goose chase attempting to locate that one obscure ingredient. Plus, this is your chance to start moving through those spices you've probably had on hand for awhile. I didn't marinade the chicken as long as I would have liked, so if you have the time I recommend letting it chill out and soak in all those spices before grilling. I made my chicken in the oven and I'd argue it turned out better than Mr. Grillmaster's. If you let the juices cook into the chicken for the 30 minutes of baking, I bet it has a little more flavor. But who am I to judge? I don't grill. I will develop that skill...eventually. Anyway, I made mine with brown rice and a salad with tomatoes and cucumbers. Delish!
Recipe: Serves 4
1/2 cup extra-virgin olive oil (the best quality you can get)
1/4 cup chopped scallion (white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless organic chicken breasts
Directions
1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor. Process until smooth.
2. Process until smooth.
3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4. Preheat the grill to medium hot. Grill chicken breasts 5-7 minutes on each side, or until done.
Nutrition Facts
per serving: 382.9 calories, 28.9 grams fat, 2.6 grams carbohydrates, 27.9 grams protein
Recipe adapted from food.com
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