Chris’s Herb Garden Grilled Chicken Thighs

8          sprigs    fresh mint

1          c           fresh basil

1          tbsp      minced garlic

¼         c           fresh parsley

2          tbsp      fresh rosemary

2          whole   medium-sized jalapenos

1-2       tbsp      olive oil

10                     boneless skinless chicken thighs

Combine all the herbs and vegetables in a food processor and process until finely chopped. Stream in the oil until desired consistency is reached. Brush the mixture over the chicken thighs, and let stand for 10 minutes. Grill the chicken thighs for a few minutes on each side.

Makes 10 thighs                65 min.