Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Tangy yogurt tenderizes the meat and balances the heat from the jalapeño peppers. Grill indoors on a grill pan, or rev up the outdoor grill. Steamed sugar snap peas round out the meal.
How to Make It
Step 1
Process first 5 ingredients and 2 Tbsp. oil in a food processor until finely ground. Cut a thin slice from each end of lime. Peel lime; cut away bitter white pith. Add peeled lime and 1 Tbsp. juice to processor; process until smooth.
Step 2
Whisk together yogurt, honey, 2 Tbsp. oil, and garlic mixture in an 11- x 7-inch baking dish. Add chicken to marinade, turning to coat. Cover and chill 8 hours.
Step 3
Preheat oven to 400°. Heat remaining 2 Tbsp. oil in an ovenproof grill pan over medium-high heat. Remove chicken from marinade, discarding marinade. Cook chicken in hot oil 4 minutes; turn chicken. Transfer pan to oven, and bake 10 minutes or until done.
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