This recipe courtesy of Marinades by Lucy Vaserfirer
- 1/2 cup canola oil
- 2 tablespoons distilled white vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 bunch fresh cilantro, stem ends trimmed
- 1 yellow onion, cut into eighths
- 3 jalapenos, stemmed
- 1/2 cup pickled jalapeno slices
- 1 teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
- Combine the oil vinegar, lime juice, cilantro, jalapenos, pickled jalapenos, and cumin in a blender and blend until smooth.
- Season to taste with salt and pepper.
- Divide a third of the marinade between zip-top bags, either use immediately or freeze for future use.
- For grilled chicken breasts, place 8 boneless, skinless breasts (about 8 oz. each), pounded to an even thickness, in one of the zip-top bags and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
- Set the bag aside at room temperature for about a half an hour. Remove the chicken from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until just cooked through, 10 - 12 minutes, turning once.
- Tent the chicken with foil and let rest for 5 to 10 minutes before carving and serving.
- Dice the chicken breasts and use in any Tex-Mex favorite--from fajitas to burritos to nachos or quesadillas. Slice and serve on a Caesar salad. For a particularly satisfying sandwich, stack the grilled chicken breast, bacon, Swiss or cheddar cheese, garlicky guacamole, lettuce, and tomato on an artisan-style bun.