Grilled Cilantro Lime Chicken

April Lowe

This has become one of mine and Andy's favorite recipes.  It is fresh and flavorful.  We love to eat this with Krista's fresh salsa recipe I've also posted on the blog.  This is really flavorful and good over rice or on an entree salad with avocado, black beans, roasted corn, etc.  You can double or triple the marinade and freeze the rest to use on future batches.   When I have a bunch or two of cilantro or several limes, I make as many batches as I can in my blender and freeze it for up to a year.  Then just thaw the marinade and add chicken the day you want to cook it!

• 6 chicken breast halves
• ¼ c. fresh lime juice
• ¼ c. extra virgin olive oil
• 3 cloves minced garlic
• 2 Tbsp. fresh cilantro, chopped
• 1 ½ tsp. firmly packed brown sugar
• 1 ½ tsp. kosher salt
• 1 tsp. ground cumin
• 1 tsp. fresh ground black pepper
• Vegetable oil for brushing grill grates
• 1 ½ c. salsa
• 1 c. light sour cream (optional – leave out for lower calories)

Pound chicken to ½-inch thickness, so it’s evenly thick, between two sheets of plastic wrap.  Put chicken in a shallow dish or one gallon Ziploc bag.  Whisk all marinade ingredients until well blended.  Cover both sides of all chicken with marinade.  Marinate at least one hour.  Remove chicken from refrigerator 30 minutes before grilling.  Heat grill to medium.  Place chicken on grill and cook for 1 ½ minutes.  Rotate chicken 90 degrees and cook an additional 1 ½ minutes to get attractive grill marks.  Turn chicken over and cook, periodically rotating, until done and juices run clear.  Usually cooks about 8 to 10 minutes.  Serve with salsa, a tiny bit of sour cream, and cilantro garnish.  Makes 6 servings.