grilled lemon herb mediterranean chicken

 

Delicious!  I marinaded the chicken in half the marinade/dressing then drizzled a little bit over the chicken and it was delicious!!  Wonderful chicken for a bowl or salad.

grilled lemon herb mediterranean chicken (cafedelites.com)

marinade/dressing:

2 tablespoons olive oil

1/4 cup lemon juice

2 tablespoons water

2 tablespoons red wine vinegar

2 tablespoons fresh parsley

2 teaspoons dried basil

2 teaspoons minced garlic

1 teaspoon dried oregano

1 teaspoon salt

cracked pepper to taste

1-2 pounds skinless boneless chicken thighs

for a bowl:  rice, avocado, red onion, tzatziki sauce, hummus, pickled peppers, etc.

for a salad: romaine lettuce, cucumber, tomatoes, red onion, avocado, kalamata olives, feta

Whisk together all of the marinade/dressing ingredients in a bowl.  Pour our half of the marinade into a large shallow dish.  Refrigerate the remaining dressing to use later.

Add the chicken to the marinade in the shallow dish.  Marinade for 15-30 minutes or up to 2 hours.

Once chicken is ready, grill on both sides until browned and completely cooked through.

Allow chicken to rest for 5 minutes.  Drizzle with remaining drizzle.

street cart grilled chicken

Excellent chicken!  It was a part of a recipe for street cart salad but honestly the chicken was the very best part.  I wasn't crazy about the dressing part of the recipe but definitely want to make the chicken again and again.  It would be great in a salad with your favorite dressing or in naan with hummus and tzatziki sauce and veggies.  I made pickled onions as part of our meal and those are great with this chicken in a salad or in naan.

street cart grilled chicken (adapted from skinnytaste)

6 boneless, skinless chicken thighs, fat trimmed

juice of 1/2 lemon

2 cloves garlic, minced

1 1/4 teaspoons ground cumin

1 teaspoon olive oil

1 teaspoon kosher salt

1 teaspoon oregano

3/4 teaspoon sweet paprika

1/2 teaspoon turmeric

Season the chicken with lemon juice, garlic, cumin, oil, salt and spices.  Set aside at least 15 minutes or as long as over night.

Grill to perfection and enjoy!

garlic-ginger chicken thighs

 

Excellent flavor.

garlic-ginger chicken thighs  (food network)

2 pounds boneless, skinless chicken thighs

1 cup thinly sliced red onion

2 tablespoons minced garlic

2 tablespoons minced peeled ginger (used 1 tsp ground ginger)

1/4 cup soy sauce

1/4 cup fresh orange juice

freshly ground pepper

olive oil for the grill

Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag.  Seal and shake to coat the chicken with the marinade.  Refrigerate 1 hour or overnight.

Preheat a grill to medium heat and oil the grate.  Grill the chicken until marked 5-6 minutes.  Flip and continue to grill until cooked through, about 5 more minutes.  Let rest 5 minutes before serving.

greek chicken kabobs

 

These kabobs plated with the greek tomato rice I made for tonight's meal were FIRE!  So good.  I served them with hummus and tzatziki sauce and a green salad.  Honey dew melon for dessert.

green chicken kabobs (damn delicious)

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon lemon zest (I omitted)

1 teaspoon paprika

2 teaspoon dried oregano

2 teaspoon dried basil (I used fresh)

1 teaspoon dried thyme

3 cloves garlic, minced

1 shallot, diced

kosher salt (I used 1/2 teaspoons) and freshy ground pepper

2 pounds chicken (I used chicken breasts, cut into chunks)

In a medium bowl, combine olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, salt and pepper.

Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally.  Drain the chicken from the marinade.

Thread the chicken onto skewers.

Preheat the grill to medium.

Add the skewers and grill, turning occasionally until internal temp reaches 165 degrees, about 10 minutes.

easy chicken shawarma

 

We had a chicken shawarma platter from a food cart in Kauai recently and it was SO good.  We made our own platter at home which was just as good!  The original recipe for this chicken called that the chicken be cooked on a grill pan but we grilled it on an outdoor barbeque instead.

easy chicken shawarma (damn delicious)

2 tablespoons olive oil

1 tablespoon water

1 tablespoon lemon zest

1 tablespoon freshly squeezed lemon juice

3 cloves garlic, minced

2 teaspoons ground coriander

2 teaspoons sweet paprika

2 teaspoons ground cumin

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cardamom

1 teaspoon salt

1/2 teaspoon pepper

2 pounds boneless, skinless chicken thighs

In a medium bowl, whisk together oil, water, lemon zest, lemon juice...and spices.

Add the chicken and marinate for at least 2 hours to overnight.

Drain the chicken from the marinade.

Preheat grill.

Grill until cooked through.

Serve with yellow rice, veggies, hummus and tzatziki sauce.

roasted vegetables for vegetable sandwiches

 

Hall of fame.  These roasted veggies are perfect for a roasted veggie sandwich.  Toast some ciabatta bread, smear with basil or tomato pesto, pile on the veggies and top with some cheese.  You can even melt the cheese.

roasted vegetables for vegetable sandwiches (adapted from Eating Well)

1 zucchini, thinly sliced

1 red bell pepper, cored, seeded and thinly sliced

1 green bell pepper, cored, seeded and thinly sliced

1 onion, sliced

2 teaspoons extra-virgin olive oil

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven 450.  Toss vegetables with oil, garlic, salt and pepper .  Put on a prepared baking sheet.  Roast the vegetables until tender and starting to brown, 30 to 35 minutes.  Let cool.

grilled chicken for street tacos or salad

 

We had an assortment of street tacos for dinner but I chose to make a salad. This chicken is great and I made enough for leftovers which means lots of yummy salads in the coming days.

grilled chicken for street tacos or salad (tastes better from scratch)

1.5 pounds boneless skinless chicken thighs or breasts

marinade:

4 tablespoons orange juice

2 tablespoons apple cider vinegar

1 1/2 tablespoons fresh lime juice

3 cloves garlic, minced

1 1/2 tablespoons chipotle chili powder

2 teaspoons dried Mexican oregano

2 teaspoons paprika

1/4 teaspoon ground cinnamon

1 teaspoon salt

freshly ground black pepper

Make chicken marinade by combining all marinade ingredients in a bowl.  Add chicken and refrigerate for at least 1 hour or up to over night.

Preheat grill.  Remove chicken from marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once.  Transfer chicken to a plate and allow to rest before chopping into small pieces.

bengal barbecue veggies skewers

 

Our last trip to Disneyland my daughter ordered veggie skewers in Adventureland at Bengal Barbecue.  They have the best skewers!  I wanted to find a copycat recipe so we tried these.  We couldn't remember if they tasted the same or not (she thought they tasted just like them) but this is a terrific recipe!

bengal barbecue veggie skewers (adapted from alldaymom)

1 zucchini, cut in half lengthwise then cut into chunks

1 yellow squash, cut in half lengthwise then cut into chunks

carton button mushrooms

1 red onion, cut into chunks

1 green bell pepper, cut into chunks

2 tablespoons oil

spice mixture:

1 teaspoons salt

1 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon cayenne powder

Wash and cut veggies.  In a zip-lock bag, mix 2 tablespoons oil with the spice mixture.  Add the vegetables and coat vegetables with the spice mixture.  Assemble the vegetables on the skewers.  Grill until cooked to perfection (I did not cook directly over the flame but on a rack a few inches above).

italian marinated chicken

 

I really, really liked this marinade.  It was so simple and I didn't even use any of the oil it called for since I was using chicken thighs.  Great one.

italian marinated chicken (adapted from the whole cook)

10 chicken thighs, boneless, skinless and trimmed

1/4 cup red wine vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon onion powder

1/2 teaspoon crushed red pepper

3/4 teaspoon salt

1/2 teaspoon pepper

1 teaspoon lemon juice

Place your chicken in a gallon ziploc bag with all ingredients for the dressing.  Seal the bag, squeezing out any excess air. Let the chicken marinate for at least one hour and up to 12 hours.  Grill chicken according to how you like it.

the best grilled chicken for burritos, tacos and salads

This grilled chicken was awesome.  My youngest daughter made some fiesta beans and Mexican rice and I threw this chicken on the grill.  We had the best burritos ever. 

the best grilled chicken for burritos, tacos and salads (gimme delicious)
2 pounds boneless, skinless chicken thighs, trimmed
2 cloves garlic, minced
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 teaspoon cornstarch

Add the chicken, garlic, olive oil, lime juice, spices and cornstarch to a zip-seal bag.  Place in fridge and let marinate for at least 15-30  minutes or up to 24 hours.  Remove chicken from marinade and grill until done.  Serve chicken in tacos, burritos, on salads or over rice.

dutch west indian chicken kebabs

My family loved these.  Truthfully I wasn't sure how they'd like them so I was pleasantly surprised.  Not one morsel of chicken or sauce was left over.  This Global Kitchen cookbook is knocking my socks off.  Every recipe has been delightful.

dutch west indian chicken kebabs (Cooking Light's Global Cookbook)
1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated fresh peeled fresh ginger
1 teaspoon sambal oelek or Thai chili paste
1/2 teaspoon ground tumeric
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch wide strips

1/3 cup chicken broth
3 tablespoons creamy peanut butter
1/2 cup chopped seeded tomato
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce (I omitted)
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded Thai chile (I used a jalapeno)
1 teaspoon honey
1 garlic clove, minced

Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk.  Pour peanut butter mixture into a bowl; stir in tomato and next 8 ingredients (through garlic).
Prepare grill to medium-high heat.
Remove chicken from bag, and discard marinade.  Thread chicken strips onto 18 skewers.
Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done.  Serve with peanut butter sauce.  Serves 6.

jamaican jerk pork tenderloin

This was sooo good and very different from what I expected.  My family visited Jamaica last spring.  Jamaica is gorgeous and the people were wonderful.  However, I have never been much of a fan of jerk chicken.  Something about the sweetness of the cinnamon with the chicken?  I'm not sure.  This sauce was different and I really, really enjoyed it.

Note:  I grilled the tenderloin as the recipe called for but the center wasn't cooking properly so I sliced the tenderloin and put it back on the grill.  Next time I'll slice the tenderloin and marinade it sliced.  I enjoyed the marinade/sauce so much that this will allow me to taste more of it.

jamaican jerk pork tenderloin (Cooking Light's Global Cookbook)
2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon canola oil
2 teaspoons salt
2 teaspoons chopped fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice (I didn't have any!)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
2 cloves garlic, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped (I used Jalapeno)
2 pound pork tenderloin, trimmed
cooking spray

Place first 15 ingredients in a blender or food processor; process until smooth.
Combine pork and green onion mixure in a dish or large zip-top plastic bag.  Cover or seal; marinate in refrigerator 3 to 24 hours.  Remove pork from dish or bag; discard remaining marinade.
Prepare grill to medium-high heat.
Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160 degrees (slightly pink).  Serves 6

puruvian beef kebabs

My husband declared this dish Hall of Fame!  The rest of us agreed.  We thought the kebabs were really good but the sauce took them over the top.  Who knew we'd like Peruvian food so much?  Now I've got to look up other dishes to try.

peruvian beef kebabs (Cooking Light's Global Kitchen Cookbook)
1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
4 teaspoons hot paprika, divided (I used smoked paprika)
1 3/4 teaspoons black pepper, divided
1 3/4 teaspoons salt, divided
1 1/2 teaspoons ground cumin, divided
1 1/4 teaspoons ground turmeric, divided
1 large yellow bell pepper
1/4 cup finely chopped green onions
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
3 tablespoons chopped fresh flat leaf parsley

Combine steak, vinegar, 2 teaspoons paprika, 1 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon cumin and 1/2 teaspoon turmeric in a large bowl; toss well.  Cover and chill 3 hours.
Preheat broiler.
Cut bell pepper in half lengthwise, discarding seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 15 minutes or until blackened.  Place in a paper bag, and fold to close tightly.  Let stand 10 minutes.  Peel and coarsely chop.  Place bell pepper, green onions, white vinegar, 1 tablespoon water, olive oil, lemon juice, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon pepper, 1/4 teaspoon salt and garlic in a blender; process until smooth.  Set aside.
Combine rub: parsley, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon black pepper and 1/4 teaspoon turmeric.
Prepare grill to medium-high heat.
Remove beef from bowl; thread beef onto each of 6 skewers.  Press rub onto beef.  Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.  Serve with sauce.  Serves 6.

grilled chili lime chicken fajita salad

SO delicious!  So delicious I want to eat dinner all over again right now.  But it's gone.  Absolutely nothing is left of it.  My husband said it was really good.  A daughter said it was amazing.  It really was.
Note:  The marinade/dressing is outstanding.

grilled chili lime chicken fajita salad (cafedelights.com)
marinade/dressing:
3 tablespoons olive oil
1/3 cup lime juice
2 tablespoons cilantro
2 cloves garlic, minced
1 teaspoon brown sugar
1/4 teaspoon red chili flakes
1/2 teaspoon ground cumin
1 teaspoon salt

salad:
1 pound boneless, skinless chicken thighs
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 onion, sliced
5 cups romaine, cut
2 avocados, peeled and diced

Marinate chicken in half of the dressing for 2 hours to overnight.  Save the other half of the dressing to use as the salad dressing.
Grill the chicken thighs.  You know how to do that.  Just grill until they're done.
Fry the onions and peppers in a frying pan.
On a large platter, arrange the romaine, grilled chicken, peppers & onions and avocados.  Pour the dressing over the top.  Sprinkle with cilantro leaves.  Serve with toasted tortillas.

grilled lemon yogurt chicken

We really liked this chicken but what I thought was even better was the leftovers!  I put a chicken breast on a toasted slice of Ezekial bread with some light mayo, grilled lemon yogurt chicken, lettuce and fresh tomato slices.  It was a delicious lunch!

grilled lemon yogurt chicken (allrecipes.com)
1/2 cup Greek yogurt
1/2 lemon, juiced
2 teaspoons lemon zest
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon paprika
1 teaspoon herbs de Provence
1 teaspoon salt
1 teaspoon black pepper
chicken pieces (I used chicken breasts only)

sauce (spicy)
1/2 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt

Add the following to a gallon sized ziplock bag: 1/2 cup yogurt, lemon juice, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt and black pepper.  Add chicken, coat with marinade, squeeze out excess air and seal the bag.  Marinate in the refrigerator for at least 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine the 1/2 cup yogurt, 1 tablespoon lemon juice and harissa in a small bowl.  Set aside.
Remove chicken from bag and grill on the preheated grill.  Grill, turning often, with lid down until well browned and no longer pink in the center.
Serve the chicken with the yogurt harissa mixture on the top or side.

grilled portobello mushroom burgers

Wow!  Hall of fame.  I never thought a mushroom burger could be so good.  But then again I'd never tried one before.  It was just about the best burger I've ever had.  Super gourmet and without the guilt.  Even better, my husband made dinner. :)

grilled portobello mushroom burgers (adapted from Skinnytaste)
2 portobello mushroom caps
2 tbsp balsamic vinegar
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon chopped rosemary
1 1/2 teaspoons steak seasoning
2 thick slices red onion
2 slices Provolone cheese
2 thin slices tomato
1/2 avocado, sliced thin
2 whole wheat buns

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary and steak seasoning.
Peel off the tops of the Portobello mushrooms and scoop out the gills.
Place the mushroom caps in the bowl and toss with the sauce, using a spoon to evenly coat.  Let stand room temperature for 20-30 minutes, turning a few times.
Heat the grill or indoor grill pan over medium heat.  When hot, brush the grate with oil or lightly spray the grill pan.
Place the mushrooms on the grill, reserving marinade for basting.  Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking.
While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, place the spinach and grilled mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

disneyland bengal barbecue spicy beef skewers

Hall of Fame!! My husband made this for dinner tonight and I felt like I was eating the most delicious dinner I've ever eaten.  I know it can't be true but it felt like it as I was enjoying it.  He tried these skewers when we were at Disneyland in July and wondered where he could find a recipe (after 4 months they were still on his mind).  Fortunately almost any recipe can be found online these days.  These skewers were the perfect amount of spicy for me but they were too spicy for our kids.  I adjusted the pepper accordingly.


disneyland bengal barbecue spicy beef skewers (key ingredient)
1 teaspoon vegetable oil
1 tablespoon fresh crushed garlic
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
3 tablespoons sesame oil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cayenne
2/3 cup soy sauce
1 cup water
1 tablespoon cornstarch

beef
18 one-ounce pieces sirloin beef chunks
6 bamboo skewers
1 part soy sauce
2 parts lemon juice
1 part water and several grinds of pepper

korean sauce
Heat a teaspoon  of vegetable oil gently in a saucepan.  Add one tablespoon (or more to taste) of crushed fresh garlic.  Saute lightly, do not burn.  Add soy sauce, water, lemon juice, brown sugar, sesame oil, black pepper, red pepper flakes, cayenne.  Bring to a slow boil over medium to low heat.  Reduce heat and simmer to reduce slightly.  Mix 1 tablespoon of cornstarch with 1/4 cup water.  Mix well.  Add to simmering sauce.  Allow mixture to simmer slowly until the sauce thickens to a shiny but thick sauce.  Taste it.  Adjust mixture according to taste.  Let this sit while you make the rest of the recipe.

beef
Cube sirloin into one-inch cubes.  Put into a ziplock bag with a marinade of 1 part soy sauce, 2 parts lemon juice, 1 part water and several grinds of pepper.  Let this marinate in the refrigerator at least 3 hours.

assembly
Gently warm the Korean sauce.  If it's too thick add a little water, lemon or soy sauce.  Put the meat on the skewers and grill over medium heat until they are medium rare to medium.  Once you put the skewers on a plate baste generously with the Korean Sauce.

grilled caprese chicken

Hall of Fame.  No question about it.  So simply yet so satisfying.  I think it was the fresh garden tomatoes and fresh basil.  And cheese.  Cheese makes everything wonderful.

grilled caprese chicken (slightly adapted from Mel's Kitchen Cafe)
4 tablespoons chopped fresh basil
2 tablespoons red wine vinegar
2 garlic cloves, minced
salt and pepper
2 tablespoons olive oil
6 ounces fresh mozzarella, cut into 1/4-inch slices (I used shredded mozzarella)
4-6 small chicken breasts
4 medium tomatoes, cored and cut into 1/2-inch slices
for serving:  baguette

In a small bowl, combine the basil, vinegar, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Stir in the oil until it is thoroughly incorporated.  Transfer 2 tablespoons of the vinaigrette to a bowl and toss in shredded mozzarella, coating the cheese.  Set aside.  Reserve the remaining vinaigrette for the cooked chicken.
Pat the chicken pieces dry with a paper towel and season both sides with salt and pepper.  Grill the chicken and tomatoes until the chicken is browned and cooked through and the tomatoes are lightly charred.  Transfer the cooked chicken to a platter.  Top with the tomato slices and cheese.  Tent the chicken with foil.  Let the chicken reset for 10 minutes.
Serve with a baguette.  The leftover vinaigrette is great on top of the chicken or to dip the bread in.

mediterranean power bowl

After a week on vacation we all needed some delicious, healthy food even though we enjoyed all the treats that Disneyland and In-and-Out Burger had to offer.  Last night we had Asian bowls.  Tonight, Mediterranean.  This was new for us and it was soooo good!  

mediterranean power bowl (smoky red pepper sauce from Dishing Out Health)
2 packets quinoa/brown rice blend, prepared as directed on package
several chicken breasts, grilled and sliced (they had been marinated in Olive Garden Italian Dressing)
smoky red pepper sauce- see below
hummus
cooked spinach
cooked kale
red onion, sliced
cherry tomatoes, quartered
feta cheese
variety of olives
sliced cucumber

Put the ingredients you desire into a bowl and eat it up.

smoky red pepper sauce 
I wanted a sauce that was simple and healthy and found this.  I omitted the oil and it was just fine.

1 (12 ounce) jar roasted red peppers, drained
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
dash of salt and pepper

I used an immersion blender to blend the ingredients together.

chipotle chicken recipe (copycat)

Hall of Fame.  This chicken is amazing.  We had "bowls" for dinner last night and the chicken got gobbled up so fast I couldn't believe my eyes.  I am glad I turned this copycat recipe into a larger batch than what I was seeing online because now I can marinate some more chicken and make it again tonight.

chipotle chicken recipe, copycat (adapted from Brown Eyed Baker)
1 (7 ounce) can chipotle chiles in adobo sauce
1 red onion, quartered
1 tablespoon minced garlic
2 tablespoons oil
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water

In a high powered blender, puree all ingredients.
Use half of the marinade to marinade 2 pounds of chicken.  You can use thighs or chicken breasts.  I used chicken breasts.  Grill to perfection and chop up.
Add it to a bowl, salad, burrito- whatever you want!!

BONUS:  Here is my favorite blender salsa recipe-
1 big can whole tomatoes
1 jalapeno
1/2 white onion
1 handful cilantro
1 teaspoon salt
1 teaspoon cumin
Blend ingredients in a high powered blender (I use a Vita-Mix) until you end up with desired consistency.  I used to like mine smooth but now I prefer a little bit chunky.  It's delicious!