Prep time: 20 min
Chill time: 10 min- 2 hours
Ready in: 40 min- 2 hours, 34 min
Serves: 4
Ingredients:
1 orange
2 limes
4 T. flat-leaf parsley- minced
1 T. oregano- minced
1 T. thyme- minced
3 garlic cloves- minced
2 tsp. ground cumin
1/4 c. olive oil
4 boneless, skinless chicken thighs or breast halves (about 1 1/2 lb. total)
Salt (to taste)
Pepper (to taste)
Directions:
- Grate 2 tsp. zest from orange and squeeze 1/3 c. juice
- Grate 1 tsp. zest from limes and squeeze 1/4 c. juice
- In a shallow glass or ceramic dish just large enough to hold the chicken in a single layer, stir together orange and lime zests and juices, 2 T. parsley, oregano, thyme, garlic, cumin, and olive oil
- In a shallow glass or ceramic dish just large enough to hold the chicken in a single layer, stir together orange and lime zests and juices, 2 T. parsley, oregano, thyme, garlic, cumin, and olive oil
- Season chicken generously with salt and pepper
- Add chicken to marinade and turn to coat
- Let stand at room temperature for 10 min, or cover and refrigerate up to 2 hours
- When ready to cook, prepare a medium-hot fire in a grill and oil grill rack, or preheat a broiler
- Remove chicken from marinade and discard marinade
- Remove chicken from marinade and discard marinade
- Place chicken on grill rack, or put on a baking sheet and place under broiler
- Cook, turning once, until opaque throughout, 10- 14 min
- Divide chicken among 4 plates, sprinkle with the remaining 2 Tbs. parsley and serve immediately
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