Miles and I eat taco salad about once a week. It’s not because we’re in a “meal rut,” but because it is always good.
This chicken is perfect for topping a taco salad, or with this corn salad for a summer dinner, or in a taco itself. It is extremely versatile and doesn’t need that much time to marinade or cook on the grill. With fresh cilantro and lime zest, plus all the spices that go into your typical ground beef taco, this chicken takes on a nice color when it chars up on the grill and is definitely not lacking in the flavor department.
Today has me thinking about our planet more than ever. I know this post is about cooking chicken (bad timing), but when it comes down to it we only eat chicken about once a week. I try to source as much from my garden as possible, and check out how good I am… I consolidate my Amazon purchases so that I’m not getting things in the mail every other day.
No one is perfect, but all I’m saying is to think about what you’re doing. Even if our president doesn’t think the future of our planet is important that doesn’t keep us from making small changes and doing our part.
- 3 large chicken breasts (I used boneless but you could also do bone-in), cut into 3 pieces each, about 2 inches thick or so.
- 1 Tbsp each- ground cumin, garlic powder, chili powder, onion powder
- pinch of cayenne
- 1 tsp red pepper flakes
- 1 tsp fresh ground black pepper
- 2 tsp kosher salt
- 1/2 cup chopped fresh cilantro
- 2 limes, zested (plus the juice of one lime)
- 1/2 cup olive oil
- In a large ziploc bag combine all of the marinade ingredients.
- Close bag, getting most of the air out. Using hands squeeze together ingredients to combine.
- Add chicken pieces and seal bag again, squeezing out air.
- With bag closed, combine chicken with marinade using hands (be careful not to pop the bag). Don't be afraid to really massage it all together well.
- Set chicken in fridge for at least an hour (and up to 6).
- Preheat grill to high (500 degrees)when ready to cook, and set chicken on counter while grill preheats.
- When grill is hot use tongs to set chicken on grill (it should sizzle). Cook with top down for 4-5 mins.
- Turn chicken and continue to cook until it reaches 165 degrees. My grill took about 4 more minutes, but all grills are different.
- Let chicken rest for about 5-10 mins before cutting so that it keeps all the juices in.