Grilled Chicken Breasts

• 3 whole skinless, boneless chicken breasts, about 1 1/2 pounds
• 2 tablespoons olive oil
• 3 tablespoons freshly squeezed lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 2 teaspoons chopped fresh or crushed dried rosemary leaves
• 1 teaspoon finely minced garlic
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons hot melted butter

1. Preheat a charcoal fire or the broiler.
2. Cut the breasts lengthwise down the center.
3. Cut away and discard any excess fat and membranes.
4. Put the oil in a mixing bowl; and lime juice, chili powder, turmeric, rosemary, garlic, salt and pepper.
5. Stir to blend well and add the chicken pieces.
6. Turn them in the marinade to coat well.
7. Cover and set aside until ready to cook.
8. If they are to be marinated for a long period, refrigerate them.
9. Place chicken pieces on the grill over the charcoal or on the rack under the broiler.
10. Cover the grill or close the door to the broiler.
11. Cook about 2 to 3 minutes and turn the pieces.
12. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.
13. Remove the pieces and brush the tops with the melted butter.

skinless, olive oil, freshly squeezed lime juice, chili powder, ground turmeric, rosemary, garlic, salt, freshly ground pepper, butter

Taken from cooking.nytimes.com/recipes/3028 (may not work)