Delicious moist and tender grilled chicken breasts
Author: Kiyo Miller
Serves: 6
Ingredients
6 boneless and skinless chicken breasts, pounded to uniform thickness
Marinade:
¼ cup canola oil
3 tablespoons ancho chile powder
2 tablespoons apple cider vinegar
¼ cup fresh lime juice
2 teaspoons honey
1 teaspoon chipotle chile in adobo sauce, finely chopped
2 teaspoons dried Mexican oregano
2 medium garlic cloves, minced
4 green onions, white and green parts, thinly sliced
¼ cup chopped cilantro
1 teaspoon kosher salt
Preparation
Place 1 or 2 chicken breasts in a Ziploc freezer bag and pound lightly with a meat mallet, rolling pin or skillet to uniform thickness. This will ensure the chicken will cook evenly, be moist and tender.
In a small bowl mix all of the marinade ingredients and whisk to combine. Set aside about ⅓ cup of the marinade for basting the chicken later. Pour the remainder of the marinade in a Ziploc freezer bag along with the chicken. Massage marinade into the chicken so that it is evenly distributed and all pieces are coated well. Place in the refrigerator for 2 hours. If you are not ready to grill the chicken after the 2 hours are up, remove the chicken from the bag to a plate and discard the marinade.
Light your grill for indirect grilling. We found that this produces the best, juiciest, chicken breasts. After the chicken has cooked for a few minutes on each side, baste generously a few times on each side with the reserved marinade. Remove chicken when it reaches 160 degrees as measured with a digital thermometer. Serve with your favorite side dishes.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2019/04/05/mexican-style-grilled-chicken/