peanut, corn or vegetable oil for greasing the grill
4 oragnes
2 limes
1 lemon
2 large onions, finely chopped (2 cups)
4 cloves garlic, minced
3 1/2 T finely diced, seeded jalapeno peppers
1 T finely chopped fresh sage (or 1 t dried)
3/4 c finely chopped fresh parsley, loosely packed
1 c loosely packed, coarsely choped fresh cilantro
1 c olive oil
Instructions
To prepare the marinade, use a sharp knife to peel away the zest or thin outer layer of two of the oranges and one of the limes and the lemon. Set aside. Squeeze the four oranges, the two limes and the lemon. Set juices aside. Put the onions, garlic and jalapeno pepper into the container of a food processor and blend briefly. Do not puree. Add the zest for the oranges, the lime and the lemon. Pulse about 10 times until blended. Add the orange, lime and lemon juices, sage, parsley, cilantro and the olive oil. Blend thoroughly, about 1 minute.
Pour half the marinade in the bottom of a dish large enough to hold the breast halves in one layer. Place the breast havlves in the dish. Spoon the remaining marinade over. Let stand, covered, 2 hours at room temperature.
When ready to cook, preheat grill to medium. Brush grill evenly with oil. Place breasts on the grill. Brush the top of each half with a little of the marinade.
Cook 10 minutes. Remove the pieces from the grill and dip them in the marinade. Return the pieces, to the grill for 5 minutes longer. Dip the pieces once more in the marinade and arrange the pieces on the grill. Continue cooking 5 to 10 minutes longer, depending on the thickness of the pieces.
Originally Submitted
2/21/2010
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