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Here is a great recipe just in time for Memorial Weekend for those of you who are itching to break out the grill. It makes enough for a crowd so invite your friends and best of all, it is fast and easy. This grilled chicken recipe received very high ratings last week from my whole family so we will be making it often. We liked the combination of fresh herbs and the jalapeño peppers.

Let me issue a word of warning so you can learn from my mistakes. Lately it seemed that the jalapeño peppers I’ve bought at the grocery really haven’t been that hot so I began taking them for granted. Not so this last bunch. I whipped up the cilantro marinade, rinsed my hands, then rushed off to pick up my daughter from school. Backing out of the driveway, I applied a dab of lipgloss with my finger. Almost instantly, the burn began. Always take care when handling hot peppers with your bare hands as the oils get on your skin and then you can accidentally wipe it elsewhere. I’m lucky I didn’t rub my eye! It wasn’t painful but the burn lasted for awhile. Don’t let my mistake stop you from trying this recipe though! Wear plastic gloves when cutting up hot peppers and be sure to wash thoroughly with soap and water. Remove the seeds from all peppers as they contain much of the heat. You can also roast the peppers in a hot oven until they begin to char and blister. Let them cool and then peel the skin off. The skin also contains capsaicin which is the substance that makes peppers hot.

I served this with Jasmine Rice with a couple of tablespoons of light coconut milk stirred in after it has cooked. The rice has a cooling effect when eaten with the spicy chicken. The recipe also suggested grilling some Naan bread and serving it on the side which we all gave a thumbs up. Just slap the bread on the grill for a few minutes on each side after removing the chicken. Brush the bread with a little olive oil if you like or leave plain. Add fruit salad and some grilled vegetables and you’ll have a fine Memorial Day meal!

Spicy Grilled Cilantro Chicken

INGREDIENTS:

2/3 cup olive oil

4 Jalapeño peppers, seeded

2 bunches fresh cilantro

1 cup fresh mint leaves

4 garlic cloves

1 tsp. salt

1 tsp. ground ginger

12 boneless, skinless chicken thighs*

DIRECTIONS: Heat grill or smoker to medium high heat. Process first 4 ingredients and 1/4 cup water in a blender until smooth. Add mint and next 3 ingredients and continue processing until smooth. Pour 1/2 cup cilantro mixture over chicken, cover and chill 10 minutes. Reserve 1/2 cup cilantro mixture for leftovers and the remaining mixture to serve immediately. Grill chicken covered, 5 to 6 minutes on each side or until done.

*You can substitute chicken breasts, just adjust the cooking time accordingly. We also cooked ours on the Big Green Egg.