Ingredients:
- 2 medium-large chicken breasts
- 2-4 tbs chopped cilantro (I recommend fresh, but dried is fine too)
- 2 tbs lime juice
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp pepper
Directions:
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Thaw your chicken if it is frozen.
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Mix all of the ingredients for the marinade. Basically, everything listed except the chicken breasts.
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Coat the chicken breasts in the marinade. You can do this in a plastic bag or a bowl. Make sure the breasts are well-coated and the marinade is tightly packed around them.
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Seal your plastic bag or cover your bowl and it in the fridge for 1-2 hours.
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Once your chicken breasts have marinated, go ahead and throw them on the grill, or pan fry them with some butter or vegetable oil if you are strapped for time. Whichever method you choose, make sure the chicken gets caramel brown on both sides. There may be a slight blackening on the edges, and this is okay too.
I paired my chicken with sweet chili carrots (also cooked on the grill, but not necessary), as well as borracho beans. You can find both of these recipes in the side dishes section of my blog. http://ift.tt/1SJXmwy
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