It’s been awhile since I’ve posted a recipe and come to think of it, I may have posted this one before. The thing is, every time I prepare this and serve it I think how delicious and relatively easy it is; and it always gets compliments. So…I like to share and this yummy goodness will make any of you who try the recipe very happy!
I’ve posted this recipe on Tasty Kitchen, Pioneer Woman’s site and it will make printing the recipe infinitely easier.
Go HERE to print recipe. Note, I took out the word “-Stuffed” in this post due to the increasing difficulty I have in finding boneless chicken breasts with skin—the herb mixture tastes just as tasty using skinless but originally they ask you to stuff the herb mixture under the skin.
Green Chili and Herb Chicken
2/3 cup fresh lemon juice, divided
1/4 cup fresh parsley
8 fresh jalapeno chilies, seeded and minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
2 teaspoons kosher salt
12 half chicken breasts, boneless
2/3 cup dry vermouth
1/2 teaspoon grated zest
2 teaspoons coarsely ground pepper
2 tablespoons minced garlic
Marinade for the chicken:
Mix 1/3 cup lemon juice, parsley, chilies, rosemary, thyme, garlic and 2 teaspoons salt in medium bowl. Place all ingredients in the baking dish, place chicken breasts in marinade and turn once *half way through marinating time. Arrange chicken in single layer in large baking pan. Sprinkle with vermouth, remaining 1/3 cup of lemon juice, lemon peel, remaining 2 teaspoons of salt and pepper to taste. Turn chicken to coat.
Marinate overnight, turning once (I turn it in the morning of the day I’m going to grill)
Grill chicken over medium coals until cooked through, about 10-15 minutes