Grilled Chili-Lime Chicken
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!
- Ready In:
- 3hrs 10mins
- 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
- 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.
- 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.
- Leftovers can be sliced and frozen to be used later in other recipes. (See above).
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Wow! Yum! We didn't have chicken so used blade steak, sliced and marinated. Really delicious. We used tortillas with avocado, tomato, lettuce, sour cream and grated cheese. Will definitely cook this one again.<br/><br/>Cooked this again this evening with chicken breasts cut in half to make them thinner. Served with mashed potato, peas and corn - just as great with the chicken as the beef. Perhaps a little warmer in chilli heat though - but still delish!Reply