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Citrus Herb Chicken
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| Lorena Garcia’s Citrus-Herb Chicken | |
| 1 | fresh tomatillo |
| 1 | white onion, cut into quarters |
| ½ fresh Anaheim Green Chile, seeds and veins removed | |
| 3 cloves | fresh garlic |
| 2 tsp | olive oil |
| 1 ½ Tbsp | fresh lemon juice |
| ½ cup | chicken broth |
| 1 tsp | salt |
| 2 tsp | sugar |
| 1 tsp | onion powder |
| ½ tsp | paprika |
| ½ tsp | ground black pepper |
| 2 Tbsp | fresh chopped cilantro |
| 1 Tbsp | fresh chopped parsley |
| 4 large | boneless, skinless chicken breasts |
| 6 to 8 ounces | each, optional |
Directions:
In a blender or food processor, combine tomatillo through ground black pepper.
Blend until smooth. Pour marinade into a medium mixing bowl. Add chopped
cilantro and parsley. Mix until combined. Add chicken to mixing bowl, cover with
plastic and marinate overnight. Grill, turning over once to cook both sides
evenly. If oven baking is preferred, set oven 350?F. Cook chicken in an
oven-safe dish or tray for 35-40 minutes or until internal temperature reaches
165?F. Serve and enjoy!
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