TREJO'S GRILLED CHICKEN

Ingredienser

Juice of 1 lime

1 tablespoon adobo sauce from a can of chipotle chiles

1 tablespoon sweet paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

2 boneless, skinless chicken breasts or thighs, halved lengthwise to make 4 thin chicken cutlets

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Vejledning

MARINATE THE CHICKEN In a large bowl, whisk together the lime juice, adobo sauce, paprika, cumin, and oregano.

Season the chicken with the salt and pepper, and then place the chicken in the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour or overnight.

GRILL THE CHICKEN Remove the chicken cutlets from the marinade, letting the excess drip back into the bowl. Place the chicken on a platter and let it sit at room temperature for 30 minutes (this is so the chicken will cook more quickly and evenly, making for juicier chicken).

Meanwhile, heat a gas or charcoal grill to medium-high heat. (For instructions on pan-searing, see sidebar, this page.)

Add the chicken to the grill and cook until it is nicely charred, about 5 minutes. Turn the chicken over and cook until the other side has grill marks, about 5 minutes, and the chicken is cooked through. Remove the chicken from the grill. Chop into ½-inch cubes.

Notater

This is the chicken that we use to make our grilled chicken tacos, bowls, and burritos. Of course you can also cook the chicken and simply serve it with rice or on a salad. Salting the breast before adding the marinade is a little extra step we take to help ensure maximum flavor and tenderness.