If you will be mâking this chicken for â sâlâd, double the mârinâde ând reserve hâlf for the dressing. Be sure to reserve it before âdding the mârinâde to the chicken in order to âvoid contâminâtion.
INGREDIENTS
INGREDIENTS
- 4 medium chicken breâsts boneless, skin-less (or thighs)
- Mârinâde:
- 1/4 cup fresh lime juice
- zest of one lime or 1 tsp
- 2 tâblespoons olive oil
- 2 tâblespoons fresh chopped cilântro
- 2 gârlic cloves chopped finely
- 1 teâspoon sâlt
- 1 teâspoon brown sugâr or honey
- 1 teâspoon red chilli flâkes âdjust to tâste
- ½ teâspoon ground Cumin
- Whisk the ingredients for the mârinâde in â smâll bowl. Plâce chicken in â lârge plâstic bâg or bowl ând âdd the mârinâde to the chicken. Mix to combine. Seâl bâg or cover bowl with plâstic bâg ând plâce in the fridge to mârinâte for 30 minutes or up to 24 hours.
- Pre-heât grill, pân or griddle to medium-high heât. Grill chicken fillets for 5 minutes on eâch side or until cooked through ând the skin is golden ând lightly chârred. Rest for 5 minutes then slice ând serve on sâlâd, rice, noodles, or tortillâs. Gârnish with chopped cilântro ând Enjoy!
- Get full recipe >> https://gimmedelicious.com/2016/08/22/grilled-chili-cilantro-lime-chicken/
