We had a wonderful dinner tonight of grilled chicken thighs covered with a nice herbaceous sauce along with roasted sweet potatoes and bell peppers.
The recipe comes from the August 2015 Cooking Light. Sarai got to work chopping the veggies after the chicken thighs went into a marinade, meanwhile I put Catalina to work harvesting the parsley leaves to put in the food processor.
The herb sauce uses a jalapeño combined with oil, lime juice, half-and-half, and touch of sugar and salt, and 2 cups of parsley. The sauce was so good that I decided to double the recipe, fortunately the garden has produced so much parsley that we were able to harvest 4 cups(!) from the bush without being able to tell much difference after removing so much. We left two of the chicken thighs without marinade for the kids.
The end results were fantastic; the thighs were excellent and paired well with the vegetables. The herb sauce was a very refreshing balance to the chicken, it tasted more-or-less like a citrusy lime pesto sauce. This one goes down as a 2015 Favorite.