How to Make Chili Lime Grilled Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all minus chicken breasts and whisk until evenly incorporated.

Step 2

Place 2 breasts in a ziploc bag and pour marinade into the bag with the breasts. Remove as much air as possible and shake to spread the marinade around the chicken breasts evenly.

Step 3

Refrigerate for a minimum of 2 hours or overnight.

Step 4

Turn the grill to medium heat on one half and low heat on the other half. Clean and oil the grill.

Step 5

Remove the chicken breasts from the bag and place them on the grill at a 45-degree angle. After grill marks are achieved turn 90 degrees (about 2-3 minutes). Flip the grilled breast over to the ungrilled side and place on the low heat side at 45 degrees. After about 4-5 minutes, turn 90 degrees. Cook until the chicken reaches a safe internal temperature of 165 degrees farenheight.

Step 6

Move to a cutting board and let rest for 5 minutes before slicing so that the juices may settle. Serve in taco shells, in a burrito, or over rice topped with the salsa tatemada.

Step 7

Enjoy!

Step 8

With either a grill, pan, or oven, char tomatoes, onion, garlic, and chiles until blistered and blackened all around.

Step 9

Let cool.

Step 10

Place charred vegetables in the blender and blend until smooth and pureed.

Step 11

Season to taste and garnish with cilantro.

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