Wednesday, June 15, 2011

Grilled Taco Chicken

We have had our eyes on this recipe ever since we opened up Our Best Bites new cookbook. They always have such great ideas and yummy recipes. Like all of their recipes, you will love this one too. It is fantastic and a great summery night meal. We served ours with the Cafe Rio Tomatillo Dressing, that we posted on Monday. It was the perfect accompaniment. You could chop the chicken up and have it on a salad, or just eat it plain. We decided to eat ours as a chicken wrap. It was great!

Grilled Taco Chicken
recipe from Our Best Bites

1 lb boneless, skinless chicken breasts (we used tenderloins, but it is best to use breasts)
2-3 juicy limes
1-2 T red wine vinegar
3 cloves garlic, minced or pressed
1 tsp chili powder
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Place chicken breasts (or tenderloins) in a zip-lock plastic bag. Squeeze limes over chicken and add vinegar and garlic. Seal the bag and shake to distribute the marinade evenly. Marinate 4-8 hours. After they have marinated, preheat grill to medium-high heat (400 degrees). Combine chili powder, cumin, salt, and pepper in a small bowl. Remove chicken from bag and discard the used marinade. Rub the spices into the chicken. Place chicken breasts on the hot grill. Grill for 7 minutes, turn, and grill for an additional 5-7 minutes. Remove from heat to a clean plate and allow to stand for 5 minutes before slicing and serving.


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