Cilantro-Lime Chicken

 6 to 8 servings

1 garlic clove, peeled
1 jalapeño, seeded and cut into
1-inch pieces
1 scallion, trimmed and cut into
1-inch pieces
1 cup fresh cilantro leaves
2 teaspoons grated lime zest
1 teaspoon plus pinch kosher salt,
   divided
1∕8 teaspoon chile powder
½ cup olive oil
3 pounds boneless, skinless chicken
thighs, trimmed of visible fat

Nutritional information per serving (based on 8 servings):
Calories 325 (58% from fat) • carb. 1g • pro. 34g • fat 21g • sat. fat 34g • chol. 141mg • sod. 417mg • calc. 23mg • fiber 0g

1. Insert the universal blade in the work bowl of the Cuisinart® 7 or 9 Cup Food Processor. While the
unit is running, drop the garlic, jalapeño, and scallion through the feed tube to finely chop.
2. Scrape the sides of the bowl and add the cilantro, lime zest, 1 teaspoon salt, and chile powder.
Pulse until roughly chopped. Scrape the sides. With the machine running, pour the olive oil through the feed tube and continue to process until mixture is homogenous.
3. Put the chicken in a nonreactive mixing bowl and add the marinade, tossing so that the chicken is evenly coated. Refrigerate for at least 1 hour and up to overnight.
4. When ready to cook, preheat a grill (indoor or outdoor). Sprinkle the chicken lightly with small pinch of salt and cook the chicken, flipping once, until the internal temperature reads 170°F, 10 to 15 minutes per side. Alternatively, the chicken can be cooked in an airfryer or oven at 400°F
until fully cooked.