- 2 cups fresh cilantro
- 6 cloves garlic, coarsely chopped
- 1/4 cup olive oil
- 2 pounds chicken thighs/breasts, boneless and skinless
In a blender, place the cilantro, garlic, and oil, and process until smooth. Add cilantro mix, and chicken, to a large zip-top bag. Combine well and place in the refrigerator for at least 4 hours, up to overnight.
Grill chicken over medium-high heat about 4 to 5 minutes per side, or until done.