Grilled Chili-Lime Chicken |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
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This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are Make it your own self meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out! Ingredients:
4 boneless skinless chicken breasts |
3 tablespoons olive oil |
2 tablespoons green onions, minced |
1 garlic clove, minced |
4 tablespoons fresh lime juice |
1 tablespoon chili powder |
1 tablespoon fresh cilantro, chopped |
2 teaspoons cumin |
salt and pepper, to taste |
Directions:
1. Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
2. Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
3. Leftovers can be sliced and frozen to be used later in other recipes. (See above).
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