Grilled Cilantro and Lime Chicken with Garlic

Marinade:

Mix the juice from one lime, 1/4 cup of water, 4 tbs of oil with 1 tsp of salt, 1/2 tsp pepper, 2 minced garlic cloves in a bowl.

Place halved chicken breasts in a plastic re-seal-able bag.  Pour marinade into bag.  Remove as much air as possible and seal.  Let sit in refrigerator for no more than 1 hour.

Grill:

Light charcoal (follow instructions on package).  When charcoal begins to whiten, arrange.  Put charcoal on one side of grill so that two distinct heat zones are available to you.

Place marinaded chicken breasts, on cooler side of grill with the thick end facing the hot side of grill.  Cover with an aluminum foil tent.  Cover grill.  Check in 6-7 minutes, and flip.  Re-tent chicken, this time with the thin side pointing to the hot side.  When chicken reaches 140 degrees, (which should take about 5-7 minutes) finish on the hot side of the grill.  After 2 minutes flip.  Check chicken temp after 4 minutes.  When internal temperature reaches 160, remove chicken from grill and place on a plate, with the tin foil on top.  Let sit for five minutes and then slice.

Mix 1/2 tbs lime fresh squeezed lime juice, 2 tbs olive oil, and 1/2 diced red pepper, and diced jalapeno.  Pour on top of sliced chicken.  Garnish with plenty of cilantro and serve with tortillas and salsa.

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