This recipe is great for when you’ve got a few guests coming over and want to make sure you’ve got plenty of food on the table. It only takes a few minutes to prep and only has to marinade for about half an hour. And as long as you don’t let it cook too long on the grill, it is sure to come out juicy and tender.
- 6 chicken breast halves, boneless and skinless
- 1/2 cup EVOO
- juice of 5 limes
- 5 cloves garlic, peeled and pressed
- 3/4 cup fresh cilantro, chopped (stems and all)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Combine all of the marinade ingredients in a bowl and whisk to combine well (you can halve the marinade ingredients if you are doing less chicken). Place the chicken breasts in a gallon freezer bag. Pour in the marinade and mix to coat everything well. Press out as much air as possible and seal, then place in the refrigerator to marinade for half hour.
After 30 minutes, pull the chicken out and set on the counter to warm a little closer to room temperature while you heat the grill up to 400 degrees. Grill until an instant read thermometer reads 165 degrees in the center of the thickest piece – about 20 to 25 minutes on the indirect pellet grill (less on a direct-heat grill).
Remove from the grill and let stand on a plate for a few minutes for the juices to settle back into the meat. Slice across in strips, then serve with a little Poblano Lime Sauce over the top. It should be moist, juicy, and packed with the citrus tanginess of lime and cilantro. Dig in!