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

Steps

1. Soak chiles in hot water to rehydrate. When rehydrated, removed seeds; toss in blender with the garlic, lime juice and chopped jalapeno; puree.
2. Slice the limes into 1/4 inch slices; fold the slices into the chile mixture with salt.
3. 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.