If you have leftovers, cut up and serve on a salad or warmed flour or corn tortillas with avocado, guacamole, cheese,or your favorite additions.
Yield: 4 Servings
4 cloves garlic
½ cup loosely packed cilantro leaves (leave off stems)
2 -3 Tbsp Chipotle sauce, medium (add more if you like things spicy)
3 Tbsp light brown sugar or honey
¼ cup Flying Olive Persian Lime Extra Virgin Olive Oil
1 Tbsp ground coriander
4 tsp ground cinnamon, Mexican if you have it
½ tsp Kosher salt
2 tsp fresh lime juice (use bottled if you only have that)
4 large or 6 small chicken breasts
In a food processor, add the garlic and mince until fine. Add the cilantro leaves and mince, scraping down sides, if necessary. Add the rest of the ingredients except the chicken breasts. And pulse until well combined.
Place in a zip lock bag and massagethe marinade into the chicken breasts. Marinate in the refrigerator at least 15 minutes or up to 8 hours, if possible. Flip the bag several times to insure the marinade is well distributed.
When planning to cook the chicken, turn on the grill to med-high. Drain the marinade from the chicken and discard any leftover marinade. When the grill is hot, sear each side of the breasts for 2-3 minutes. Turn off one side of the grill and move the chicken to that side. Keep on the other burner. This method takes a bit longer, but keeps the chicken from drying out. Cook the chicken until it reaches 155 degrees on a thermometer. Depending on the thickness of the chicken, it will take about 15-20 minutes.
Remove the chicken and let rest under foil about 5-10 minutes. Serve. If you prefer, or if you have left overs, cut the chicken intoslices. Warm tortillas on the grill, add avocado or guacamole, sauce, and your favorite condiments for excellent tacos!
Submitted by Barb L.