Ingredients 1x2x3x

• Chicken: 2 pounds boneless, skinless chicken thighs or breasts
• Fresh herbs: 1 large bunch cilantro, 1 small bunch parsley, 10–12 fresh mint leaves (optional but great)
• Greens for body: 2–3 green onions, 1 small jalapeño or serrano (seeded for less heat)
• Aromatics: 3 garlic cloves, 1-inch piece fresh ginger (optional but recommended)
• Citrus: 2 lemons (zest and juice)
• Spices: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon black pepper, 1/2–1 teaspoon red pepper flakes (optional)
• Salt: Kosher or sea salt
• Fat: 3 tablespoons olive oil (plus more for cooking)
• Creaminess (optional): 2 tablespoons Greek yogurt or coconut milk
• Sweet balance (optional): 1 teaspoon honey or maple syrup
• To serve: Extra lemon wedges, fresh herbs, cooked rice or warm flatbread, simple salad or sliced cucumbers

Method

1. Make the green marinade. In a blender, add cilantro, parsley, mint, green onions, jalapeño, garlic, ginger, lemon zest, lemon juice, cumin, coriander, black pepper, red pepper flakes, salt, olive oil, and yogurt (if using). Blend until smooth and bright green. Taste and adjust salt or lemon.
2. Prep the chicken. Pat chicken dry. For breasts, slice in half horizontally to make cutlets for faster, even cooking. For thighs, trim excess fat. Season lightly with salt.
3. Marinate. Add chicken to a bowl or zip-top bag. Pour in the green marinade, turning to coat. Marinate at least 30 minutes, ideally 2–4 hours. For maximum flavor, go up to 12 hours in the fridge.
4. Finish with lemon. Squeeze fresh lemon juice over the hot chicken. Add a pinch of flaky salt and more chopped herbs for a fresh finish.
5. Serve. Pair with rice, quinoa, or flatbread. Add a crisp salad, sliced cucumbers, or roasted veggies. Offer extra lemon wedges.

Notes

• Fridge: Store cooked chicken in an airtight container for 3–4 days. Keep lemon wedges separate to add freshness when reheating.
• Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge. Reheat gently in a covered skillet with a splash of water or broth.
• Marinade: The green marinade (without dairy) can be refrigerated for 3 days or frozen for 1 month. Add yogurt only right before using.
• Meal prep tip: Slice leftover chicken and pack with greens, grains, and a lemon wedge. It holds up well for lunches.