Spicy jalapeños, herbaceous cilantro and zesty lime juice turn plain chicken into a flavorful sensation.
- 4 boneless, skinless chicken breasts
- 3/4 cup olive oil
- 3 jalapeño chiles
- 12 cloves garlic
- 3 shallots, peeled
- 1 bunch cilantro, washed
- 2 tablespoons cumin seeds
- 2 teaspoons lime juice
- 2 teaspoons cracked black peppercorns
- Kosher salt
- Grape seed oil
Place the chicken breasts into a zip-top freezer bag. Place the olive oil, chiles, garlic, shallots, cilantro, cumin seeds, lime juice and black peppercorns into a blender. Blend on high till smooth. Pour marinade over the chicken. Seal and refrigerate overnight or at least four hours.
Preheat oven to 350°F. Remove chicken from marinade, season with salt.
Heat a large sauté pan over medium-high heat and add a drizzle of grape seed oil. Sear the chicken breasts on both sides, then place into oven and cook until cooked through and the internal temperature reaches 165°F, about 10-15 minutes.