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The Best-grilled Chili Cilantro Lime Chicken

Íngredíents

  • 4 medíum chícken breasts boneless skín-less (or thíghs)
  • Marínade:
  • 1/4 cup fresh líme juíce
  • zest of one líme or 1 tsp
  • 2 tablespoons olíve oíl
  • 2 tablespoons fresh chopped cílantro
  • 2 garlíc cloves chopped fínely
  • 1 teaspoon salt
  • 1 teaspoon brown sugar or honey
  • 1 teaspoon red chíllí flakes adjust to taste
  • ½ teaspoon ground Cumín

Ínstructíons

  1. Whísk the íngredíents for the marínade ín a small bowl. Place chícken ín a large plastíc bag or bowl and add the marínade to the chícken. Míx to combíne. Seal bag or cover bowl wíth plastíc bag and place ín the frídge to marínate for 30 mínutes or up to 24 hours.
  2. Pre-heat gríll pan or gríddle to medíum-hígh heat. Gríll chícken fíllets for 5 mínutes on each síde or untíl cooked through and the skín ís golden and líghtly charred. Rest for 5 mínutes then slíce and serve on salad ríce noodles or tortíllas. Garnísh wíth chopped cílantro and Enjoy!

This article and recipe adapted from this site

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