I’m a vegetarian, so I don’t know first hand how this tastes, but everyone I’ve ever served it to has loved it. This southwestern style chicken is served as a sandwich. Enjoy this on a bun with cheese & guacamole. To see the original recipe, check out Kalyn’s Kitchen who specializes in low glycemic, low carb, high taste recipes. The best thing about this recipe is that because of the amount of oil in the marinade, it keeps the chicken moist on the grill. You will NOT have dry chicken with this recipe.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup peanut oil or olive oil (I use olive)
- 1/4 cup fresh-squeezed lime juice
- 2 tsp chile powder (I use Ancho Chile powder from Penzeys)
- 1 tsp. garlic puree (also called ground garlic)
- 1/2 tsp. onion powder
- 1 tsp. ground cumin (or less if you're not that fond of cumin)
- 2 T Worcestershire sauce
- Guacamole (SEE KEVIN'S GUACAMOLE RECIPE)
Instructions
Combine olive oil, lime juice, chile powder, garlic puree, onion powder cumin and worcestershire sauce in a bowl and whisk together. Trim all visible fat and tendons from chicken breast. THIS STEP IS IMPORTANT! - Score the chicken breast by cutting long, shallow slits crosswise down the length of each breast. (This allows the marinade to penetrate deep into the chicken breast, keeping it moist when grilled.) Add chicken to marinade and let is set in the refrigerator for 4-8 hours, turning occasionally if possible. Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill. At the last minute of cooking, you may add cheese to the breasts. Provolone is good choice. Serve chicken on a wheat bun with fresh guacamole on top. This a great summer dinner complimented well with potato salad, and grilled vegetables.
Notes
Be Sure to check out Kevin's Guacamole Recipe, & Watermelon Margarita - two great compliments to this meal!
