I think I may have found my favorite chicken marinade with this recipe. As I said in an earlier post, I am loving cilantro more and more. I know it's an odd flavor and it's not for everyone, but if you like it, you'll love this. There is a jalapeno in the marinade as well; and since it was my first time making this recipe, I seeded it. In doing that, it wasn't spicy and we just got the flavor of the pepper.
Marinating time: 3 to 4 hours
Grilling time: 20 to 25 minutes
For the Paste:
2 large garlic cloves
1 jalapeno chile pepper, stem removed
1 cup tightly packed fresh cilantro leaves
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar (I used red wine vinegar)
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
3 boneless, skinless chicken breast, about 8 oz. each, halved
1 large red onion, cut crosswise into 1/2-inch slices
extra virgin olive oil
4 cups grated Monterey Jack cheese (I used a Colby and Monterey Jack blend)
6 flour tortillas (10 inches)
- To make the paste: In the food processor, mince the garlic and jalapeno. Add the remaining paste ingredients and process until smooth. Coat the chicken breasts on all sides with the paste and refrigerate for 3 to 4 hours.
- Lightly brush or spray the onion slices with oil. Grill the chicken and onions over direct medium heat until the chicken in opaque in the center and the onions are tender, 8 to 12 minutes, turning once. Remove the chicken and onions from the grill and allow to cool. Cut the chicken crosswise into 1/8-inch slices and onions into 1/4-inch pieces.
- Evenly divide the chicken, onions, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked and the cheese has melted, 4 to 6 minutes, turning carefully once. Allow the quesadillas to cook for a minute or 2 before cutting into wedges. Serve with salsa.
Source: Weber's Real Grilling