Ingredients: |
Ingredients: 1-1/2 to 1-3/4 pounds boneless, skinless chicken breasts or chicken tenderloins
1/4 cup vegetable or canola oil
3 cloves garlic, minced
1 tablespoon lime zest, from 2 limes
1 teaspoon cumin
3/4 teaspoon oregano
3/4 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1 teaspoon salt
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Directions: |
Directions:(Skip this step if using chicken tenderloins.) Place the chicken breasts between two sheets of parchment or wax paper. Using a meat mallet, pound the breasts to an even 1/2-inch thickness.
Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the pounded chicken breasts or tenderloins to the bag and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
Clean the grill and preheat to high.
Grease the grill. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the chicken on the grill and cook, covered, for 2-3 minutes per side. Let cool slightly, then place the chicken on a cutting board and cut into 1/2-inch slices. |
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