Ingredients
Ingredients:
- 3 limes- used for juice and zest
- 1 bunch cilantro, stems removed
- 4 jalapenos- if you don’t like heat, remove the seeds.
- 5 cloves garlic
- 1 tblsp olive oil
- 1 tblsp sea salt
- 1 tsp pepper
Additional ingredients:
- 6 pack of chicken legs- enough for 2–3 people
I paired the chicken with quick and easy grilled romaine and texas toast for a satisfying and easy meal. Do you have a favorite play on pesto? Please share and I’ll feature them here on the blog!
Instructions
Use a food processor or emulsion blender to mix all of this together. Zest all of the limes for lovely lime goodness, then cut them in half and juice them directly into the processor. Add the rest of the ingredients and mix in the processor until all the ingredients are mixed uniformly.
Marinade the chicken legs for up to 4 hours. If you don’t have time to marinate that long, you will still have good flavor in the chicken.
Grill the chicken on a medium/high grill, about 350 degrees, approximately 7-8 minutes each side, or until an internal temp of 170 degrees has been reached (use a meat thermometer, don’t try to guess!)