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 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.
CONNECT WITH PLAIN CHICKEN