The best green smoothie to start your day. Loaded with plant based nutrients and micronutrients to get your day off to a perfect start.
4 servings | 10 minutes prep time
•8ea chicken thighs, boneless & skinless
•Juice from 3 limes (about ¼ cup)
•½ cup healthy oil (olive, avocado, coconut)
•4 garlic cloves, minced
•1 jalapeño (ribs and seeds removed), minced
•2 tsp ground cumin
•½ tsp salt
•½ cup fresh cilantro, chopped
•3 Tbsp Tequila (optional)
1.Place all of the ingredients (except for the chicken…of course) into a blender/food processor and process until emulsified and smooth.
2.Place the chicken into a gallon size zip-top bag and pour marinade into bag, saving about ¼ cup of marinade into a separate container. Seal the bag. Massage your chicken. And refrigerate for at least 3 hours, but overnight makes it really good.
3.When ready to grill, preheat your grill to high, clean the grates really, really, really good, and then reduce the heat to medium.
4.Add the chicken, and grill for about 8 minutes on the first side. Flip and cook for about 3 minutes.
5.With the reserved marinade, mix in the tequila (if you want to), and brush the chicken after it has been flipped.
6.Continue to cook the chicken until done, about two more minutes (depending on thickness of chicken). Just make sure that it’s cooked all the way through, but not so bad that it’s the texture of your countertop.
7.Remove from the grill, brush with the remaining marinade and let rest for 5 minutes covered. (I like to keep it in the microwave with the door shut. Works perfectly).
8.Slice and serve with perfect rice
WHAT TO DO WITH LEFTOVERS (recipes coming soon)
Now here comes the fun part. The recipe cooks 8+ pieces of chicken, so hopefully there are a couple of pieces left over for you to use again for another meal, if not,
you did awesome,
everyone loved it,
and you’re a kitchen hero!
This chicken is great chopped on a salad with fresh tomatoes, corn, black beans and a salsa vinairgrette.
Or, for a hot meal option, I love to chop this up and use it in a curry with fresh zucchini.
And finally, when all else fails, mince it up and use it for quesadilla filling, the kids, and you, will love it.