Pecan Lime Chicken

Recipe printed from Jenn's Food Journey, strangely adapted from Steven Raichlen's Planet Barbecue!

4 boneless, skinless chicken breasts
2 slices white sandwich bread, crusts cut off (I actually used honey wheat bread because we had it on hand)
2 Tablespoons pecans, roughly chopped
2 cloves garlic, coarsely chopped
2 Tablespoon lime juice
3 Tablespoons vegetable oil
1 Tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place the slices of bread in a bowl and add enough warm water to cover.  Let the bread soak for 5 minutes, then drain it well in a strainer.  Using your hands, squeeze the bread well to wring out any excess liquid. (it's a gross job, I know, but it must be done!!)

Place the bread, pecans, and garlic in a food processor and puree to a smooth paste.  Withe the processor running, gradually work in the lime juice, vegetable oil, and olive oil in a thin stream to obtain a smooth sauce.  Add the salt and pepper and pulse just to combine.  Pour over chicken and allow to marinate for 1-4 hours (the longer the better).

Preheat grill to medium-high.  Oil grill grates.  Remove chicken from marinade and place directly over the fire.  Grill for 8-10 minutes per side or until chicken is cooked through.  Remove from grill and allow to sit for 3 minutes before cutting into it.  Enjoy!