Tuesday, August 9, 2011
*Adapted from the book, Williams-Sonoma Food Made Fast: Weeknight. You can view it online here.
PREP: 40 minutes
2 Tbsp minced fresh flat-leaf parsley, minced
1 Tbsp fresh oregano, minced
3 cloves garlic, minced
2 tsp ground cumin
1/4 cup olive oil
4 skinless boneless chicken breasts
salt and freshly-ground pepper
1. Grate 2 tsp zest form the orange and squeeze 1/3 cup juice. Grate 1 tsp zest from the limes and squeeze 1/4 cup juice. In a shallow dish or zip-top plastic bag, combine the zests and juices, parsley, oregano, thyme, garlic, cumin, and oil. Season the chicken with salt and pepper and add to marinade; turn to coat. Let stand at room temperature for 10 minutes, cover and refrigerate for up to 2 hours, or freeze to cook at a later time.
2. Prepare a gas or charcoal grill for direct-heat grilling over medium-high heat and oil the grill rack. Or, preheat a broiler. (I used the broiler.) When ready to cook, remove the chicken from the marinade, discarding the marinade. Place on the grill rack, or put on a broiling rack under the broiler. Cook, turning once, until opaque throughout, 10-14 minutes.