Contributed by Carol Nield
1# boneless, skinless chicken breasts
2-3 juicy limes (I used 2)
1-2 T red wine vinegar (I used 1)
3 cloves garlic, minced or pressed (I minced)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. kosher salt (I use sea salt for everything)
1/2 tsp. freshly ground black pepper
1. Place chicken breasts in a heavy duty zip-top plastic bag.
2. Squeeze limes over chicken. Add splash of vinegar and the minced garlic.
3. Preheat grill to medium-high heat (about 400 degrees F.)
4. Combine chili powder, cumin, salt and pepper in a small bowl. Remove chicken from bag and discard the used marinade. Rub the spices into the chicken.
5. Place chicken breasts on the hot grill. Grill for 7 minutes, turn, and grill for an additional 5-7 minutes (5 minutes for smaller chicken breasts, no longer than 7 minutes for larger ones.) Remove from heat and let stand for 5 minutes.
Serving suggestions: Serve with whole wheat tortillas, Pico de Gallo, guacamole, shredded cabbage.
I made mango salsa and just put it on top and loved it!
Mango Salsa
2 mangoes, diced
1-2 avacodos
1/4 cup diced onion
juice of lime
cilantro to taste
juice of 1/2 orange
1/4-1/2 tsp sea salt (sure you could use any kind)
I made this up so not positive about the amounts, but it's not too rough, so I'm sure you can figure it out!
I grilled 4 small chicken breasts. I think they would be yummy to make a taco salad. Gonna try that!
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