Mexican-Style Grilled Chicken
Marinating the chicken overnight is the secret to this recipe -- the marinade sinks into the meat, and the lime serves as a tenderizer. Using bone-in chicken breasts gives the dish even more flavor.
Credit: Rori Trovato
Servings: 6
Ingredients:
* 6 chicken breast halves (with the bone)
* 1/2 cup fresh lime juice (about 4 to 5 limes)
* 1/3 cup olive oil
* 4 cloves garlic, minced
* 1 tablespoon hot paprika
* 1 teaspoon dried chile powder
* 2 teaspoons kosher salt
* 3 tablespoons chopped cilantro, plus additional sprigs for garnish
Directions:
Place the chicken in a 9-by-13-inch pan.
In a medium bowl, combine the remaining ingredients except the garnish. Pour over the chicken and marinate for 1 hour or, ideally, overnight in the refrigerator.
Take the chicken out of the refrigerator an hour before cooking. Heat the grill to medium high. Grill the chicken for about 10 to 12 minutes per side, turning often to avoid burning. Remove and serve on a platter with cilantro sprigs.
To grill chicken indoors: Preheat the oven to 400 degrees F and place a baking sheet on the middle rack. Heat a grill pan on the stove over high heat. When the pan is hot, add the chicken, skin side down, and grill just until grill marks are formed on the chicken, about 3 minutes. Remove and place on the baking sheet in the oven and bake for 18 to 20 minutes, until cooked through. This method prevents smoking while imparting the chicken with a grilled flavor.
