Chili Lime Grilled Chicken
- 4 boneless, skinless Chicken Breasts
- 6 Limes
- 3 Jalapeno Peppers, chopped
- 2 tablespoons Cilantro, chopped fine
- 1/2 cup Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon Fresh Cracked Black Pepper
- Squeeze the limes into a glass or hard plastic container with a tight fitting lid. Use a juicer or reamer to get as much juice as possible from the limes, about 1/2 cup.
- Add the olive oil, salt, pepper, and cilantro to the juice and stir well.
- Chop the jalapenos and add them to the marinade. You do not have to seed them - this marinade delivers very little heat but tons of flavor.
- Add the chicken to the marinade; toss to coat all the pieces well. If the marinade does not mostly cover the chicken, add a bit more juice and oil. Refrigerate for up to 3 days, tossing once a day to evenly marinate.
- Grill 6"-8" over your campfire or over medium heat on a gas grill. Turn after about 4 minutes and cook another 3 minutes until done (160F in the center on your instant read thermometer). Enjoy!
chicken breasts, peppers, cilantro, olive oil, salt, fresh cracked black pepper
Taken from food52.com/recipes/17580-chili-lime-grilled-chicken (may not work)