- 2 Boneless Skinless Chicken Breasts
- Garlic Cloves
- Olive Oil
- Spices: Chili Powder, Ground Cumin, Onion Powder, Ground Cumin, Onion Powder, Smoked Paprika, Salt, Pepper and Sugar
Cilantro Lime Chicken Marinade
- 1 Cup loosely packed Cilantro
- 4 Garlic Cloves
- 3 Tbsp. Fresh Lime Juice
- 2 Tbsp. Olive Oil
- 1 tsp. Chili Powder
- 1 tsp. Ground Cumin
- 1 tsp. Onion Powder
- 1/2 tsp. Smoked Paprika
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 1/2 tsp. Sugar
- 1/4 tsp. Cayenne Pepper (optional)
Add all of the above marinade ingredients into your food processor. Pulse ingredients until finely chopped. You will probably need to scrape the sides down several times between pulsing.
Remove and put into a gallon size Ziploc bag, saving 2 tablespoons of the mixture for basting. Add the two boneless skinless chicken breasts into the Ziploc bag and marinate for 2 to 10 hours in the fridge.
Heat grill to medium heat, grill chicken 5 to 7 minutes per side or cooked through (165 degrees).
Remove chicken to cutting board and baste the reserved marinade and additional lime juice for extra flavor. Let sit for 5 minutes, slice and serve!
Bonus Recipe: Make a second meal with the leftover chicken in a quesadilla. On a skillet warm one tortilla and add cheese and the chicken. Add the second tortilla on top and slowly toast both sides until the cheese is fully melted and the tortillas are toasted on the outside.