Green Chili & Herb-Stuffed Chicken

• 23 cups Fresh Lemon Juice, Divided
• 1/4 cups Minced Fresh Parsley
• 8 whole Jalapeno Chilies
• 2 Tablespoons Fresh Rosemary, Minced
• 2 Tablespoons Fresh Thyme, Minced
• 2 Tablespoons Minced Garlic
• 4 teaspoons Kosher Salt, Divided
• 12 pieces Half Chicken Breasts, Boneless (with Skin, If Possible)
• 23 cups Dry Vermouth
• 1/2 teaspoons Grated Lemon Peel
• 2 teaspoons Coarsely Ground Pepper

1. Mix 1/3 cup lemon juice, parsley, chilies, rosemary, thyme, garlic and 2 teaspoons salt in medium bowl.
2. Slide fingers between chicken skin and meat to loosen slightly and form pockets.
3. Spread the herb mixture in the pocket under the skin.
4. Arrange chicken in a single layer in a baking dish.
5. Sprinkle with vermouth, the remaining 1/3 cup lemon juice, lemon peel, remaining 2 teaspoons of salt and pepper to taste.
6. Turn chicken to coat.
7. (If using boneless/skinless breasts, just place chicken in a 9 x 13 baking dish and cover with the marinade, including the remaining ingredients.
8. Refrigerate overnight if possible, or a minimum of 6 hours, turning once.)
9. Prepare BBQ at medium heat.
10. Arrange chicken pieces, skin side up, in a gas grill.
11. Cook 15 minutes, turning occasionally.
12. Cook until all pieces are crisp and tender, basting with the marinade occasionally, about 20 minutes or until chicken is cooked through.

lemon juice, fresh parsley, jalapeno chilies, fresh rosemary, fresh thyme, garlic, kosher salt, chicken breasts, lemon peel, ground pepper

Taken from tastykitchen.com/recipes/main-courses/green-chili-herb-stuffed-chicken/ (may not work)