By Pesto lover on July 07, 2010
"I rub it all over 3-4 pounds of chicken pieces, leave it in the refrigerator for a couple of hours to marinate and then grill it. You could probably bake it, but I haven't tried that. You can substitute cumin for the oregano, but leave out the rosemary. You can add 2-3 serrano peppers, chopped finely, or the jarred yellow peppers from South America, if you really like heat. I have used this with steak, but I add 1 tsp thyme for that. This does not store well, so make it the day you will use it."
Serving Size: 1 (451 g)
Servings Per Recipe: 1
"I read the note about throwing it all in the food processor too late. I'll do that next time.... much faster! This is really tasty!"