Prep 1 hr 19 mins
Cook 10 mins
Boneless, skinless chicken breast may be substitued, but I love those chicken tenders. Adapted from Dinners for a Year and Beyond blog.
For the Marinade
- 1⁄4 cup onion, finely chopped
- 3 garlic cloves, chopped
- 2 limes, juice of
- 1⁄4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chili powder (be daring and use chipotle or ancho)
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 tablespoon brown sugar
- 3 tablespoons fresh cilantro, chopped
- 2 1⁄2 lbs chicken tenders
For the Salsa
- 1⁄3 cup onion, chopped
- 1 cup cucumber, chopped
- 2 1⁄2 cups tomatoes, chopped
- 1⁄2 of a lime, juice of
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 avocado, chopped and tossed with juice of 1/2 of a lime
- salt and pepper
- Cotija cheese, crumbles
- tortilla chips
- In a small bowl combine the first 10 ingredients. Place the chicken tenders in a resealable bag and add the marinade. Seal and squish around the contents to mix well. Let chicken marinate for about an hour.
- Heat a grill to medium high. While the grilling is heating, prepare the salsa. In a medium sized bowl, combine the salsa ingredients. Set aside.
- Remove the chicken from the marinade (I season with salt) and and grill for about 4 - 5 minutes per side or until the chicken is cooked through. Remove from grill and top with the salsa and the cojita cheese. Serve with tortillas and/or tortilla chips.