Cilantro-Lime Chicken with Chimichurri Sauce

Yield – 6 servings

Preparation Time – 15 minutes + 2 hours of marinating

Cooking Time – 45 minutes

Cilantro-Lime Chicken Ingredients

• 1 1/2 lbs. chicken thighs ($2.98 organic, free-range)
• juice and zest of one lime ($.07)
• 2 tablespoons olive oil ($.34)
• 2 tablespoons apple juice ($.12 organic)
• 2 tablespoons diced bell pepper ($.o6 peppers on sale for .33)
• 1 tablespoon fresh cilantro, minced (garden)
• 2 cloves garlic, minced (garden)

Directions

• In a small bowl, lime juice, lime zest, olive oil, apple juice, bell pepper, cilantro, and garlice. Mix well.
• Place chicken thighs in an oven safe pan, pour marinade over them and turn to coat. Marinate in the refrigerator for 2 hours.
• Preheat oven to 375 degrees. Place chicken in the oven with the ugly side up. cook for 15 minutes. Flip the chicken pieces over and cook for another 15 minutes or until chicken is cooked through.
• Optional: After cooking for for a total of 30 minutes in the oven, you can place the thighs on the grill for 5 minutes each side or until juices run clear to add a nice smoky flavor. Or you could cook them entirely on the grill, but I rarely do.
• Serve with Chimichurri Sauce on top.

Chimichurri Sauce Ingredients

• 1 cup loosely packed parsley leaves (garden)
• 1 cup loosely packed cilantro leaves (garden)
• 1/4 cup onion, chopped (garden)
• 2 tablespoons olive oil ($.34)
• 1 tablespoon vinegar ($.o8 apple cider vinegar)
• 1 tablespoon fresh basil (garden)
• 1 tablespoon fresh oregano (garden)
• 1 tablespoon fresh thyme (garden)
• 2 cloves garlic (garden)
• 1/8 teaspoon cayenne powder ($.04)
• pinch of salt ($.01)

Directions

• Combine all of the sauce ingredients in a food processor and puree until smooth.
• Spoon chimichurri sauce over cooked chicken.

Cost $5.09