1/2 c. vegetable oil
2/3 c. coarsely chopped green onions
1/2 c. loosely packed fresh cilantro
1 T. chopped fresh ginger
2 garlic cloves, chopped
2 jalapeño peppers
1/2 tsp. salt
1/8 tsp. pepper
2 T. lime juice
4 boneless, skinless chicken breasts
Combine vegetable oil, green onions, cilantro, ginger, garlic cloves, jalapeño peppers, salt, pepper, and lime juice in a food processor or blender; blend until smooth. Place the chicken in a resealable plastic bag. Pour the marinade over the chicken; turn chicken to coat. Refrigerate at least 8 hours and up to 24 hours, turning occasionally.
Heat the grill. Remove chicken from marinade. Discard marinade. Place chicken on grill over medium heat. Cook 10 to 12 minutes or until juices run clear, turning once.