I'm grilling today. I don't grill often because it always seems like a hassle or like it's something you should only do on special occasions. But, I knew that if I stayed inside and tried to make another meal in the kitchen, then it would have a ton of cheese in it because I just figured out how to make queso that doesn't involve velveeta, and now I want queso with everything. Therefore, to keep myself away from the temptation of queso, I took the the great outdoors and kept this meal as simple and clean as possible.
- 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
Thaw your chicken if it is frozen.
Mix all of the ingredients for the marinade. Basically, everything listed except the chicken breasts.
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.
Seal your plastic bag or cover your bowl and it in the fridge for 1-2 hours.
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. The links are below.