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4 boneless chicken breasts, butterflied
1 cup fresh cilantro, roughly chopped
3 cloves garlic, roughly chopped
1 jalapeno, roughly chopped
1 small white onion, roughly chopped
Juice of 2 limes
1½ cups canola oil
1. Transfer the cilantro, garlic, jalapeno and onion to blender, add lime juice, cumin, 2 teaspoons of salt and canola oil, blend until smooth. Taste for salt. Lay the chicken in a 9x13 glass baking dish and pour the marinade all over the chicken to coat evenly. Cover the chicken and marinate for at least 1 hour. (I don't like to marinate it for more than a few hours.)
2. Preheat your oven to 350ºF and when ready, lay the marinated chicken pieces in a lined, shallow baking pan. Bake for 30 to 35 minutes, depending on how thick your chicken breast are. Transfer the leftover marinade and transfer to a small pot and cook on low for 20 or more minutes.
3. This chicken can simply be served as-is, with rice, a salad as a filling for tacos or burritos... I like to take the extra marinade that you cooked and use it as a sauce over chicken.
4. Garnish chicken with caramelized onions, cilantro and lime wedges.
Other recipes by Sonia:
Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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