Jalapeno Pesto Chicken

Recipe printed from Jenn's Food Journey, adapted from Robyn the Grill Girl
- Serves 2 -

2 boneless, skinless chicken breasts
2 limes, juiced and zested
1 cup fresh parsley leaves, loosely packed (you can use cilantro - Chris doesn't like cilantro so I used parsley instead)
3 jalapenos, stems removed, roughly chopped (if you want less heat, remove seeds too)
2 garlic cloves, quartered
3-4 Tablespoons olive oil
salt and pepper to taste
1/4 cup mayonnaise


Add the lime juice, lime zest, parsley, jalapenos, and garlic to a bowl of a food processor.  Pulse until everything is pretty well chopped up.  Slowly add in the olive oil until it is fully incorporated and smooth.  Season to taste with salt and pepper.  Reserve 1 Tablespoon of pesto.  Pour remaining pesto over chicken and let marinate for at least 4 hours.

Meanwhile, in a small bowl add the mayo and the reserved sauce.  Stir to combine.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F.  Oil the grill grates.  Place the chicken over the fire and grill for 6-10 minutes per side or until the chicken reaches an internal temperature of 160 degrees F.  Remove from grill and allow to rest for 5 minutes.  Serve with sauce.  Enjoy!