Wonderful served hot off the grill, but double the recipe because it also tastes great cold or sliced at room temperature and tossed into a salad of homegrown mixed baby lettuces. Prepping and cooking once for several meals is another one of my favorite time savers.
Be sure to use freshly squeezed lime juice, and don't skip the zest, it makes it taste a lot fresher.
Ingredients:
zest from one lime
1/3 cup fresh lime juice, from about 4 limes
1/4 cup olive oil
2 tablespoons tequila, optional
2 tablespoons fresh cilantro, chopped
2 cloves garlic, mashed
1 teaspoon chile powder
pinch salt and pepper
2 pounds boneless, skinless chicken breast halves, 6-8
Directions:
Place all marinade ingredients in a gallon-sized zip top plastic bag and combine. Add chicken, seal bag, and turn to coat. Refrigerate up to overnight. I usually marinate for at least 3 hours, the longer the better. Treat grill by brushing with olive oil or cooking spray. Heat grill to medium-high. Cook chicken for 6-7 minutes on each side, until thoroughly cooked.
Tip: If you don't have tequila on hand and don't want to buy a half pint, buy one of the small "airplane" shots. I found mine for .99 and it has enough in it to make this recipe four times.
To top off our dinner tonight these were picked and sliced:
That chicken looks and sounds delicious. Can't wait to try out the recipe.
ReplyDeleteIt WAS delicious. Hope you enjoy it like we did.
DeleteSounds yummy!
ReplyDeleteI was afraid I would taste too much of the cilantro, but I didn't. Hope you like it as well.
DeleteI have to try to make it now :)
ReplyDeleteDo you grow cilantro?
DeleteI'm not sure if my mini grill gets as hot as a regular size grill, I had to cook mine longer than 7 minutes on each side. Let me know what you think.