Ingredients Jump to Instructions ↓

  1. Marinade:

  2. 1/2 cup olive oil

  3. 1/3 cup lemon juice

  4. 1 1/2 cups cilantro leaves

  5. Dressing:

  6. 1 clove garlic

  7. 1 cup walnuts, toasted

  8. 3 tablespoons walnut oil

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon freshly ground black pepper

  11. 8 boneless, skinless chicken thighs

  12. 1 pound green beans, cooked

Instructions Jump to Ingredients ↑

  1. Prepare Marinade: In food processor, place olive oil, lemon juice and cilantro into. Process until cilantro is finely chopped. Remove 1/2 cup of marinade; place in a large self-sealing plastic bag. Set aside.

  2. Prepare Dressing: Add garlic, walnuts, walnut oil, salt and pepper to other ingredients in food processor. Process until walnuts are finely chopped; set aside. Pour dressing into bowl; cover with plastic wrap and refrigerate.

  3. Place chicken thighs in self-sealing plastic bag with marinade; seal tightly and shake well. Refrigerate for at least 30 minutes and up to 24 hours.

  4. Prepare grill. When coals are hot, place chicken on grill and cook, turning often, for about 20 minutes. Just before serving, toss green beans with dressing. Arrange the beans on a platter and set chicken on top.


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