A lightly marinated chicken breast recipe that hangs on to char grilled flavor. This chicken is spiced with herbs, fresh garlic, and lime juice which can then be used in tacos, burritos, and healthy chipotle bowls.
3chicken breasts, sliced very thin (each into three flat filets)
1fresh lime, juiced
4-6cloveslarge garlic, grated/minced
¼cupchicken broth (or a mix of tequila and broth)
½teaspoonsugar
1tablespooncooking oil
¼cupfresh cilantro, finely chopped with stems
DRY SPICES
⅛teaspoonoregano
⅛teaspoontaco seasoning
⅛teaspooncumin powder
¼teaspoonsmoked paprika (optional)
salt
OTHER INGREDIENTS.
chopped green chillies or red chili powder (optional, I do not add if my kids are eating)
cooking spray
Instructions
Mix all of the ingredients together and marinate for at least 30 minutes in the refrigerator.
Remove the chicken from refrigerator 15-20 minutes before cooking.
Heat a cast iron or high heat resistant pan on high heat. Let it get hot.
Spray some oil on the pan and add the chicken so that each filet is not touching each other.
Cook until you see the chicken turn white on the top.
Slightly turn (not flip) the chicken about 45 degrees to get a cross grill mark on one side.
Spray the uncooked side of the chicken.
Cook for an addition minute before flipping.
Flip and spray the cooked side of the chicken (seems odd, I know). This will prevent the chicken from drying out.
Continue to cook until the internal temperature reaches 165. The entire cooking process for one chicken filet should be no more than a 12-15 minutes depending on thickness.
Set each chicken breast filet on a cutting board and let it rest for 2-3 minutes before slicing.
Enjoy!
Notes
This chicken is not a flavor bomb where you mouth will be numb with spice. Instead, the chargrill will act as a taste enhancer when combined with the subtle ingredients. Pairs well with spicy condiments and sides.