We like to do the prep the evening before and marinate overnight. (The prep takes about 20 minutes.) If you would prefer to do everything the day of, allow at least 2 hours to marinate.
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.
Place chicken in large resealable plastic bag or tupperware.
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)
Pour spice mixture into bag or tupperware, seal and turn chicken to coat evenly.
Marinate chicken in the refrigerator for at least 2 hours or overnight.
Build a medium fire in a charcoal grill or heat a gas grill to medium-high.
Brush grill grates with oil.
Scrape excess marinade off chicken; season with salt (optional).
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
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.
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