I was a little skeptical that my kids would eat this, especially my oldest, but he really likes it! In fact, he was really excited when I made it again this last week (and he’s my pickiest eater).
Here it is with my side notes…
- 4 limes, juiced (I have used lemon juice from a bottle, 4 limes might be a little heavy for some, but we liked it)
- 2 tablespoons olive oil
- 2 tablespoons chili powder (I thought this would be too much at first, but it isn’t.)
- 1 teaspoon dried sage (I don’t have this on hand usually so I just leave it out)
- 1 teaspoon dried oregano (ditto with the sage)
- 1 teaspoon ground cumin
- 4 skinless, boneless chicken breast halves (I really just use any chicken I have on hand. The chicken breasts are nice because the chicken can be sliced and put on top of a salad or in a taco, but this last week I made it with chicken legs and the boys gobbled it up)
- Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl.**I take the easy way out and mix the marinade in a gallon plastic bag, then put my chicken in and shift it around*** Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken. Cover the container with plastic wrap; refrigerate 1 1/2 hours (I’ve marinated it longer), turning the chicken every 30 minutes (I don’t know who does this but it sounds good)
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature (I didn’t do this).
- Grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).