Ingredients:
6 boneless, skinless, chicken breast halves
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
2 Tbsp. chopped fresh cilantro, plus 12 sprigs for garnish
1 1/2 tsp. firmly packed brown sugar
1 1/2 tsp. kosher salt
1 tsp. ground cumin
1 tsp. freshly ground black pepper
vegetable oil for brushing grate
1 1/2 cups favorite fresh-style salsa or pico de gallo
1 cup sour cream
Instructions:
Flatten chicken to about 1/2 inch thick. Place chicken in a 1-gallon zip-loc baggie or in a shallow dish.
Prepare marinade: Combine lime juice, olive oil, garlic, chopped cilantro, brown sugar, salt, cumin, and pepper in a bowl. Whisk until thoroughly blended. Pour the marinade over the chicken, coating all sides. Squeeze the air out of the bag and seal it, or cover the dish. Refrigerate the chicken for a minimum of 1 hour or up to 3 hours. Remove from the refrigerator 30 minutes before grilling.
Prepare a medium fire in a charcoal grill, or preheat a gas grill on medium.
Remove the chicken from the marinade and drain off the excess marinade. Brush the grill grate with vegetable oil. Place the chicken directly over the fire. Grill, uncovered, for about 1 1/2 minutes. Rotate the chicken 90 degrees to create attractive cross-hatching and cook for 1 1/2 minutes longer. Flip the chicken breasts over and continue grilling, uncovered, repeating the steps for cross-hatching, until tender and the juices run clear when the meat is pierced with a knife, 3 to 4 minutes longer.
Remove the chicken from the grill and transfer to a warm serving platter or dinner plates. Spoon some salsa over each portion, followed by a dollop of sour cream. Garnish with the cilantro sprigs. Serve immediately.
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