This chicken recipe has been in my summer repertoire for years. Tweaked from the original that was handed down from somewhere, it is universally loved. Easy but not ordinary, try this recipe on your grill before the summer fades.
2 medium tomatoes, quartered
2 cups chopped onion
1/2 cup chopped red bell pepper
4 garlic cloves
1/4 cup fresh cilantro, packed
2/3 cup soy sauce
6 T olive oil
2 T fresh lime juice
1 1/2 t black pepper
10 chicken thighs, boneless and skinless (I get organic from Costco)
fresh cilantro, limes wedges for garnish
Place all ingredients except chicken in food processor. Process for about 30 seconds. Reserve about a cup of marinade. Place chicken and remaining marinade in container and refrigerate overnight, or at least 4 hours.
Remove chicken from the marinade and grill over medium heat, basting and turning, until cooked through. Sprinkle with fresh cilantro or parsley. Serve with reserved marinade, tortillas, black beans, corn or other Southwestern-inspired ingredients. Also delicious the next day or at room temperature for picnics and the beach. Enjoy!