i have to admit, this recipe was done on a whim. we have sunday dinner every sunday with friends and family. that sunday, i decided to have fajitas with mexican rice. i took out the chicken that morning to defrost and later that day thought to myself, let me marinate the meat. i always write down what i am doing, which is good since i am usually tossing ingredients here and there. the next day at family dinner, i got rave reviews. the chicken was delicious. this marinade works great on steak or even shrimp. add red pepper flakes, pepper or hot sauce for a little heat.
- 3 boneless skiness chicken breasts - butterflied open
- 5 cloves garlic - minced
- 1/4 cup canola oil -
- 1 lime - juiced
- 1 teaspoon worcestershire sauce -
- 1 teaspoon chili powder -
- 1 1/2 teaspoon cumin -
- 1 teaspoon onion powder -
- 1 1/2 teaspoon salt -
- pepper to taste -
- 2 tablespoons cilantro - chopped
in a plastic gallon bag combine garlic, canola oil, lime juice, worcestershire sauce, chili powder, cumin, onion powder, salt/pepper and cilantro. place chicken in bag, squeeze out excess air, seal the bag and coat with the marinade. place in a bowl, just in case the bag leaks and marinate in the refrigerator for at least 30 minutes, preferably over night.
preheat the grill for medium-high heat. lightly oil the grill grate. place chicken on grill (discard marinade) and cook on each side for 5 minutes or until the chicken is no longer pink in the center, and the juices run clear.