Southwestern Grilled Chicken
Serves 4.
1 lime
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 boneless skinless chicken breast halves (about 6 ounces each), defrosted if frozen
SQUEEZE the juice from the lime into a 2-cup glass measure. Add the oil, chili powder, garlic powder, onion powder, cumin and salt. Whisk to combine well. Set aside. If you are not using "even cook" or "thin-sliced" chicken breasts, place the breasts, one at a time, between two sheets of wax paper. Pound the thick part of the breasts, using a meat mallet or rolling pin, to flatten them to an even thickness. The chicken should be roughly a uniform thickness of 1/3 to 1/2 inch.
PLACE the chicken in a gallon-size zipper-top plastic bag. Add the lime juice mixture. Seal the bag and turn it to make sure all of the chicken gets coated with the marinade. Refrigerate at least 4 hours, and up to 24 hours. Turn the bag over at least once to redistribute the marinade, or several times if you can.
PREPARE a gas grill according to manufacturer instructions and preheat it on medium-high. Place the chicken on the hot grill and cook, with the grill covered, for 5 minutes. Turn the chicken and cook on the second side, covered, until the chicken is no longer pink in the middle, about 5 to 6 minutes more, depending on the size of the breasts. Serve at once.
Serves 4.
1 lime
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 boneless skinless chicken breast halves (about 6 ounces each), defrosted if frozen
SQUEEZE the juice from the lime into a 2-cup glass measure. Add the oil, chili powder, garlic powder, onion powder, cumin and salt. Whisk to combine well. Set aside. If you are not using "even cook" or "thin-sliced" chicken breasts, place the breasts, one at a time, between two sheets of wax paper. Pound the thick part of the breasts, using a meat mallet or rolling pin, to flatten them to an even thickness. The chicken should be roughly a uniform thickness of 1/3 to 1/2 inch.
PLACE the chicken in a gallon-size zipper-top plastic bag. Add the lime juice mixture. Seal the bag and turn it to make sure all of the chicken gets coated with the marinade. Refrigerate at least 4 hours, and up to 24 hours. Turn the bag over at least once to redistribute the marinade, or several times if you can.
PREPARE a gas grill according to manufacturer instructions and preheat it on medium-high. Place the chicken on the hot grill and cook, with the grill covered, for 5 minutes. Turn the chicken and cook on the second side, covered, until the chicken is no longer pink in the middle, about 5 to 6 minutes more, depending on the size of the breasts. Serve at once.
