Directions

Marinating and Cooking the Chicken

1. If using boneless breasts, place each breast between 2 sheets of wax paper and pound with flat side of mallet, rolling pin or cast iron pan to 1/2" thickness.

2. Place chicken in large resealable plastic bag or tupperware.

3. Combine remaining ingredients in a food processor and blend until smooth. (NOTE: if using Serrano pepper, remove seeds and/or ribs if you want less heat)
4. Pour spice mixture into bag or tupperware, seal and turn chicken to coat evenly.
5. Marinate chicken in the refrigerator for at least 2 hours or overnight.
6. Build a medium fire in a charcoal grill or heat a gas grill to medium-high.

7. Brush grill grates with oil.

8. Scrape excess marinade off chicken; season with salt (optional).

9. Grill chicken, turning once, until browned and cooked through, 3-5 minutes per side for boneless chicken, 12-15 minutes per side for bone-in chicken.

To Serve

1. Serve with basmati rice and/or naan bread. If you need some veggies, we suggest roasting some cauliflower and carrots seasoned with a little cumin, salt and pepper.