Mexican Chicken Marinade
Servings 4
Ingredients
- 3 pounds boneless, skinless chicken breasts (about 3 or 4)
- ¼ cup olive oil
- juice from 2 whole limes
- 3 large garlic cloves
- ½ cup cilantro leaves (packed tightly)
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1.5 teaspoon salt
- 1 teaspoon sugar
Instructions
- Place all of the ingredients (except chicken) in a food processor or blender and blend until there are no large chunks of garlic left. It will be a thick liquid.
- Pound your chicken breasts so that they are uniform in size. I usually like to keep them around ½ inch thick so they cook evenly.
- Place the chicken in a zip-top bag and refrigerate overnight or for at least 3 hours. (Over night is preferred for the best flavor!)
- Heat your grill or grill-pan over medium heat and cook the chicken for about 5 minutes per side or until cooked throughout.
- Allow the chicken to rest for about 10 minutes before cutting. I just place it on a plate and cover it with foil.
Notes
Tip: If you feel like the outside of your chicken is getting too dark but the inside isn't done yet, Just pop the chicken in the oven at 350 for 15 minutes and you should be good to go! (Chicken should be cooked to an internal temperature of at least 165)