Ingredients
6 boneless skinless chicken thighs (4 ounces each)4-1/2 teaspoons lemon juice4-1/2 teaspoons olive oil1 tablespoon reduced-sodium soy sauce1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon pepper1/2 cup fresh mint leaves1/4 cup fresh basil leaves4 garlic cloves, minced1 tablespoon fresh cilantro leaves
Preparation
Place chicken thighs in large resealable plastic bag. In a blender, combine the remaining ingredients. Cover and process until pureed. Add to bag. Seal and turn to coat. Refrigerate overnight.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until a thermometer reads 170°-175°.
