Grilled Cuban Chili-Lime Chicken
4 boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons green onions, minced
1 garlic clove, minced
4 tablespoons fresh lime juice
1 tablespoon chili powder
1 tablespoon fresh cilantro, chopped
2 teaspoons cumin
salt and pepper, to taste
Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn’t recommend baking it. If you absolutely can’t grill it, you might get away with searing it in a skillet.
Leftovers can be sliced and frozen to be used later for salads or fajitas.
Tonight, I’m serving with black beans and avocado salad, garden salad and fresh fruit compote.