So flavorful and a great trick to getting that off the grill taste!
Jalapeno-Cilantro Grilled Chicken
The chicken is wonderfully seasoned and crispy, while the slow rendering of the fat in the skin helps produce a crispy skin that has plenty of crackly bits.
Recipe Summary Jalapeno-Cilantro Grilled Chicken
This grilled jalapeno chicken is a great dish for a BBQ or any type of gathering. It's always a crowd-pleaser!Ingredients | Recipes With Chicken Legs
1 cup roughly chopped fresh cilantro
1 cup roughly chopped fresh parsley
½ cup olive oil
½ cup soy sauce
¼ cup white cooking wine
3 chopped fresh jalapeno peppers, or to taste
2 tablespoons crushed garlic
2 tablespoons ground cumin
1 tablespoon lime juice
salt and ground black pepper to taste
1 pound chicken drumsticks and thighs
Directions
Combine cilantro, parsley, olive oil, soy sauce, cooking wine, jalapeno peppers, garlic, cumin, lime juice, salt, and pepper in a blender. Blend thoroughly until mixture is bright green with a slightly chunky consistency.
Pour marinade into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the marinade and shake off excess. Set the remaining marinade aside.
Cook chicken on the preheated grill, brushing occasionally with reserved marinade, until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
You can substitute chicken breasts, or wings for the chicken drumsticks and thighs, if you'd like, but I think chicken legs work the best.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Info | Recipes With Chicken Legs
prep:
25 mins
cook:
25 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
4
Yield:
4 servings
