We just got back from a spur-of-the-moment trip to Chicago. Chicken Legs had a meeting last Monday and Tuesday, so I turned it into a weekend vacation! (I'm like that - I get it from my parents) We had a great time. I just L♥VE Chicago! We did lots of shopping, eating and drinking - all of our favorite things!! We also walked a lot - over 6 miles on Saturday alone. (That is how we can eat and drink so much.)
Our last night in Chicago we went and saw the Cubs and then went to dinner at Tavern on Rush - it's a steak and seafood joint that Chicken Legs wanted to check out. They had this chicken on their menu, but it said it took 35 mintues to make. Well, it was late and we were hungry so I decided we would just try it at home. (hence the name "Chicago Chicken").
Our version turned out great. If it is like our other Tavern Chicken - it is better than the original. We used boneless chicken breast because that is what Chicken Legs wanted. I would like to try this on a whole chicken like the original - I think it would be great too.
View from the Executive Lounge in The Drake
Sears Tower (we took a boat tour)
Our seats - 7th row behind home plate! Score!!
1 jalapeno (remove the seeds and membranes if you don't want the heat)
Juice of 1 lemon (3 Tbsp)
1 Tbsp dried oregano
3 Tbsp olive oil
3 cloves of garlic, minced
2-3 boneless, skinless chicken breast
Combine first 5 ingredients in the food processor. Pulse until combined and jalapeno is finely diced. Pour into a ziplock bag, add chicken. Toss to coat. Let marinate in refrigerator overnight and then grill.