| Yield | |
|---|---|
| Source | Cooking Light, September 2006 |
| Prep time | 2 hours |
| Yield | |
|---|---|
| Source | Cooking Light, September 2006 |
| Prep time | 2 hours |
| 1⁄2 | Cup | Onion (chopped) |
| 1⁄3 | Cup | Cilantro Leaves |
| 1⁄4 | Cup | Parsley Leaves |
| 1⁄4 | Cup | Orange Juice |
| 1⁄4 | Cup | Lime Juice |
| 2 | Tablespoon | Olive Oil |
| 6 | Clove | Garlic |
| 12 | Chicken Breast Halves (skinless, bone-in) | |
| 2 | Teaspoon | Salt |
| 1 | Teaspoon | Ground Cumin |
| 1⁄2 | Teaspoon | Ground Black Pepper |
1.Combine first 7 ingredients in a food processor; process until smooth. Place 6 chicken breast halves and half of herb mixture in a large zip-top plastic bag. Place remaining breast halves and remaining herb mixture in a second large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.
2.Prepare grill.
3.Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165 degrees, turning once.