2 lbs. skinless, boneless chicken thighs (or about 4 chicken breasts)
3 tbsp. fresh chopped cilantro
1/2 tsp. each salt and pepper
1/3 c. olive oil
Juice of 3 limes
4 cloves garlic (peeled and chopped)

Flatten chicken between waxed paper and trim fat. Mix oil, juice, salt and pepper, and 2 tablespoons cilantro (also good are fresh tarragon, thyme, rosemary or oregano, same quantities). Pour over chicken and marinate in refrigerator from 1-3 hours.

Grill or broil. Marinade may be used as a basting sauce. On serving platter, sprinkle with remaining 1 tablespoon of herb.