Mexican Grill Chicken
The other day, I was invited to Chris Katechis for dinner with his family. He made Mexican style boneless chicken. The Chicken was so good and tender, I asked him if I can share the recipe and Voilá.
Mexican Style boneless Chicken Breast
1 large Zipper bag
1-2 Lime Juice
Chicken boneless breast
1 bunch Cilantro
Sprinkle onion powder and oregano
Salt and pepper to taste
Chicken boneless breasts are pounded first to even them out, so they grill evenly.
To a large Zipper-top bag, add Lime juice, chopped Cilantro, Olive Oil, Onion Powder, Salt, and Pepper. Add the chicken and seal, then shake the bag a few times to distribute. Place on a baking sheet and refrigerate at least 30 minutes but no longer than 4 hours.
Heat coals, (he likes to grill the chicken on the hot coals because of the aroma of the charcoals.)
Remove chicken from the bag and discard the marinade.
Paste it with a melted butter, chopped cilantro, oregano, lime, salt, and pepper mixture. Grill the chicken about 6 to 7 minutes per side, or until done over coals.
Garnish with Cilantro.
He served it with Tortilla, Salsa, and Salad.
A great quote,
“When you cook with fire is like making love”~Chef, Francis Mallmann
*Limit your meat intake