CHICAGO CHICKEN (SOMETHING A LITTLE SPICY) – PHASE 2bianca.l
1 jalapeño (remove the seeds and membranes if you don’t want the heat)
3 tbsp of lemon juice
1 tbsp dried oregano
3 tbsp chicken stock or broth
3 cloves of garlic, minced
2-3 boneless, skinless chicken breast
Combine jalapeño, lemon juice, dried oregano, chicken stock, or broth and garlic in the food processor. Pulse until combined and jalapeño is finely diced.
Pour into a ziplock bag, add chicken. Toss to coat. Let marinate in the refrigerator overnight and then grill.