Mexican Lime and Jalepeno Grilled Chicken


Yield: 4 servings


8 chicken thighs or 4  chicken breast halves

1/2 onion

1 large garlic clove

1/4 cup Flying Olive Persian Lime Extra Virgin Olive Oil (not spicy) or Flying Olive Baklouti Green Chili Extra Virgin Olive Oil (spicy) or a combination

1/2 tsp oregano, Mexican if possible

1/2 tsp cumin

1 tsp salt

1/2 tsp freshly ground black pepper

½-? jalapeño, ribs and seeds removed (use gloves)

1 tsp paprika

Juice of 1 lime, about 2 Tbsp

1 Tbsp Flying Olive Jalapeño or Oregano Balsamic Vinegar or 1 additional Tbsp lime juice

1 cup of cilantro (optional)


Rinse and pat dry the chicken breasts. Slice in ½ lengthwise if large

Put the remaining ingredients in a blender or food processor and liquify.

Put the marinade in a gallon-size zip lock bag and add the chicken. Flip the bag a few times to distribute the marinade. Refrigerate for at least 2 hours for the chicken to absorb the flavors. You can leave the chicken in the marinade for up to 10 hrs.

Lightly grease the grill. When ready, turn the grill on high. Remove the chicken from marinade and discard the remaining marinade. Turn the grill down` to medium. Place the chicken on the hot grill, searing for a minute or two first on each side, then the other. Turn the heat off under the chicken while leaving the other side on.

Grill, turning occasionally, until the chicken is cooked through. It should reach an internal temperature of 165 degrees. When done, take the chicken off the grill and let it sit under a foil tent for 5-10 minutes. Serve. (Leftovers are great on a salad or shredded in tacos, tamales, or fajitas.)


Submitted by Barb L.