AuthorKevin PetrizioThis is an update of an older recipe. I made a fresh, new salsa and tasty marinade for the chicken. I paired it with a tortilla, but rice or a potato would work just as well. When grilling the chicken, cook until the internal temp reaches 165°. An instant read thermometer works perfectly for this. Try not to over cook as the chicken will go from moist and tender to dry and leather very quickly.
If you are using one, thick chicken breast, cut it in half like a pancake. This will cook faster and the marinade will work better.
Mix in a bowl half of the cilantro, half of the lime zest, juice from 2 wedges of lime, 1 clove of garlic, olive oil, water, and half of the salt and pepper.
Pour marinade into a zip top bag and add chicken. Remove as much air as possible and seal the bag. Mash the bag so that the chicken is completely covered by the marinade. Let this sit in the refrigerator for an hour. After 30 minutes you can mash it again to redistribute the marinade.
In a small mixing bowl whisk together the rest of the lime zest, lime juice, cilantro, minced garlic, onion, tomato, and jalapeno. Season salsa to taste with salt and pepper.
Preheat a grill over medium-high heat (to about 425 - 450 degrees). Rinse chicken to remove marinade. Brush grill grates lightly with oil then grill chicken until center registers 165 degrees on an instant read thermometer, about 4-5 minutes per side. Remove and let rest 5 minutes.
Serve with a tortilla and 1 cup of the salsa.
Makes 2 servings
Count as 1 protein - 1 veggie - 1 fat - 1 starch
Ingredients
Directions
If you are using one, thick chicken breast, cut it in half like a pancake. This will cook faster and the marinade will work better.
Mix in a bowl half of the cilantro, half of the lime zest, juice from 2 wedges of lime, 1 clove of garlic, olive oil, water, and half of the salt and pepper.
Pour marinade into a zip top bag and add chicken. Remove as much air as possible and seal the bag. Mash the bag so that the chicken is completely covered by the marinade. Let this sit in the refrigerator for an hour. After 30 minutes you can mash it again to redistribute the marinade.
In a small mixing bowl whisk together the rest of the lime zest, lime juice, cilantro, minced garlic, onion, tomato, and jalapeno. Season salsa to taste with salt and pepper.
Preheat a grill over medium-high heat (to about 425 - 450 degrees). Rinse chicken to remove marinade. Brush grill grates lightly with oil then grill chicken until center registers 165 degrees on an instant read thermometer, about 4-5 minutes per side. Remove and let rest 5 minutes.
Serve with a tortilla and 1 cup of the salsa.
Makes 2 servings
Count as 1 protein - 1 veggie - 1 fat - 1 starch
