Chili Lime Chicken
One of the biggest reasons I dislike eating chicken is that it can get tough, dried out or rubbery when I cook it incorrectly (I'm no expert chef!). The beauty of this recipe is that the marinade contains a significant amount of oil, which helps the chicken stay moist during cooking. And if you know anything about me and my food habits, it's that I am not afraid of adding fat to my meals. Boring, dried out chicken has no place in my meal plan. We served this chicken sliced and on tacos, but I think it would also taste excellent with a side of Spanish rice and black beans.
Chili Lime Chicken(about 5-6 servings)
2-3 pounds skinless, boneless chicken breast halves
3 tablespoons ancho chile powder
2 teaspoons sea salt
1 tablespoon minced fresh garlic -or- 2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 cup MCT oil
1/4 cup olive oil
Juice of 1 large lime (about two tablespoons)
If the chicken is very thick, then cut lengthwise (thickness-wise?) to create thinner pieces (this will help it cook faster and more evenly on the grill, and prevent it from getting dried out). Pat dry with paper towels and set aside while you prepare the marinade.
Mix all remaining ingredients in a shallow, rectangular glass dish, about 9" x 11" in size, or any size that will snugly hold the chicken. Add chicken to the marinade and flip with a fork several times to be sure all sides are coated. Cover with plastic wrap and refrigerate for at least three hours (more time is better, if you have it). If you're home and available, flip the chicken once per hour to ensure the marinade is soaking into all sides.
Set your outdoor grill to medium heat. Grill chicken 5-6 minutes per side (depending on thickness), until no pink remains in the center and internal temperature reaches 165 degrees Fahrenheit. Allow chicken to rest 5 minutes before serving.
Alternatively, if you don't have an outdoor grill, preheat your oven to 400 degrees. Line a large baking sheet with aluminum foil and arrange the chicken so that there is space in between the pieces. Cook for 25-30 minutes (again, depends on the thickness) or until internal temp reaches 165 degrees. Allow chicken to rest 5 minutes before serving.
We served with small flour tortillas, thinly sliced romaine lettuce, pickled red onions, chopped cilantro, fresh salsa and sour cream.