“Blow Your Mind” Grilled Chicken Marinade


Ingredients

Serves 6


4 skinless, boneless chicken breast halves

3 limes juiced

1 garlic clove, minced

2 tablespoons olive oil

2 tablespoons chili powder*

1 teaspoon dried sage

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon salt


*chili powders vary from country to country, I recommend using one that is fairly mild


Directions


In a small bowl combine lime juice, olive oil, chili powder, sage, oregano, cumin, and salt.

Arrange chicken in a shallow container (or in a Ziploc bag) and pour marinade over it.

Cover (or seal) and let marinate for at least 1 hour (marinate overnight for fullest flavor.)

Remove chicken from the marinade and allow to come at room temperature.

Transfer marinade in a small saucepan and bring to a simmer over medium-low heat. Cook for 10 minutes or until reduced by half. Brush the chicken with the marinade.

If grilling, preheat outdoor grill over medium-high heat and lightly oil the grill grates. Grill chicken for about 20 minutes (flipping at the 10 minute mark) or until cooked through, no longer pink in the center and the juices run clear (an instant thermometer should read 165°F when inserted in the center.)

If baking, preheat oven to 450°F (230°C) and place a rack in the middle.

Place chicken breasts in a large baking dish or on foil-lined rimmed baking sheet.

Bake uncovered for 12 minutes, then flip on the other side and bake for further 12 minutes, or until cooked through, no longer pink in the center and the juices run clear (an instant thermometer should read 165°F when inserted in the center.)

Once cooked, let the breasts rest for five minutes before serving to allow the juices to evenly distribute throughout the meat.

Sprinkle with a bit of sage or oregano and serve.