Chile Lime Grilled Chicken Breasts
Description
The marinade for this grilled chicken gives it a nice, amazing flavor. The heat can be controlled by the kind of chilies used and whether the seeds are removed or left in. Serve your favorite sides and a side salad for a complete meal.
Ingredients
1 1/2 lb. boneless, skinless chicken breasts (about 5 breasts)
4 dried red chiles, seeded*
4 limes, sliced
3 T. freshly squeezed lime juice
1 jalapeno, seeded and coarsely chopped
3 garlic cloves, crushed or finely diced
1/2 t. salt
Directions
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Soak chiles in hot water to rehydrate. When rehydrated, removed seeds; toss in blender with the garlic, lime juice and chopped jalapeno; puree.
Slice the limes into 1/4 inch slices; fold the slices into the chile mixture with salt.
Cut diagonal slits into the chicken breasts to allow them to soak in more of the marinade. Place chicken and marinade in a zipper gallon bag or glass container. Refrigerate 2-8 hours, turning occasionally.
Remove chicken from marinade; wipe off excess moisture with paper towels.
Preheat grill on high, covered, for about 15 minutes. Open lid; clean grate with a grill brush.
Turn the grill down to medium-low. Wad up pieces of paper towel; grab the wad with a pair of tongs. Dip the wadded paper towels into some vegetable oil; use the tongs to brush the grates with the oiled paper towels.
Place chicken on the grill; cover with a disposable aluminum pan or close the lid; cook for 6-8 minutes, leaving nice grill marks. Turn the breasts over; cover with aluminum pan for 6-8 minutes more, creating more grill marks.
Turn grill temperature back up to high; grill chicken a few minutes more on each side. Grill until internal temperature is 165 degrees.
5 servings.
*Red chiles: If you prefer a mild to moderate chicken, use Guajillo peppers. If you prefer some heat, use Puya peppers.