- ½ cup fresh lime juice
- 2 teaspoons Sonoma Kosher salt
- ½ teaspoon black pepper
- 1 Jalapeño, seeded and finely minced
- 2 teaspoons garlic, minced
- 2 tbs cilantro, chopped
- ½ cup Fresh Cilantro Olive Oil
- 6 boneless, skinless chicken breasts
- Corn of Flour tortillas
- Chopped lettuce
- Chopped Green Onions
- Black Beans
- Chopped Cilantro for garnish
Place chicken breasts in zipper-seal bag. Using the fat side of your meat mallet or a rolling pin, pound out the thicker parts of the chicken to flatten them so they are uniform size with the thinner parts. You want a consistent thickness (no thinner than 3/4 of an inch) throughout to ensure the chicken cooks evenly. Combine marinade ingredients and pour over chicken. Marinate in the refrigerator for at least 2 hours or overnight.
When you are ready to grill, pre-heat your grill to medium-high heat. Remove chicken from the bag and place evenly spaced on the grill, do not crowd the grill, work in batches if needed. Grill chicken breasts with lid down for six minutes. Turn and grill with the lid up 6 to 10 more minutes or until chicken reaches 165 degrees on a meat thermometer. Let the chicken rest for 5-10 minutes before slicing.
Serve sliced Cilantro Lime Chicken on a warmed tortilla with your favorite fixings.