a Cuban dish
(serves four)

Ingredients:
2 large chicken breasts, boned, skinned, halved, washed and blotted dry.
3 cloves garlic, coarsely chopped
¼ cup minced onion
½ tsp. ground cumin
1 ½ tbsp. chopped fresh cilantro
(dried cilantro is tasteless)
½ tsp. dried oregano
1 tbsp. chopped fresh parsley
(1 ½ tsp. dried is o.k./fresh is better)
½ tsp. dried thyme
3 tbsp. fresh key lime juice (Persian is o.k.)
2 tbsp. extra virgin olive oil
Salt and pepper to taste.

Puree all ingredients (except chicken) and transfer into baking dish large enough for the chicken breasts. ( I often use a large zip-lok bag because it is easier to mix and turn the chicken, automatically seals, and is disposable. Marinate chicken (covered and refrigerated), turning several times, over a period of at least an hour.
Grill over medium heat until just cooked (average 5-6 minutes per side.)

Broil or bake in preheated oven at 450 degrees