2 • red peppers, roughly chopped
3 • serrano chili peppers, seeded
1 teaspoon • ancho chili powder
In the bowl of a food processor, process lemon zest, juice, garlic, red peppers, chili peppers, parsley, cilantro, paprika, chili powder and vinegar. (you may need to process in the middle of adding ingredients to make room).
While processor is on and running drizzle in olive oil. Start with ½ a cup. Add more to desired consistency (I only needed ½ cup)
Remove and reserve about 1 cup.
In a gallon size Ziploc bag add chicken and remaining processed sauce.
Stick in fridge for 1 hour (overnight for best results).
Serve with reserved sauce.