The first time we made this chicken we cooked it on a grill pan (indoors) and used it as a burrito filling. Tonight we grilled it on charcoal and served it with roasted baby Yukon gold potatoes and grilled vegetables. It was great both ways. I can't think of a better Friday night activity than enjoying a grilled meal with my wonderful husband.
(Oh, and in case you are wondering, we did pre-game with some Dietz and Watson hot dogs.)
It took us a while to perfect our grilled chicken technique. I've learned that it's best to pound the breasts thin (about 1/2 inch), marinate them in the fridge for a few hours, and never overcook them. Your chicken breast is done when the juices run clear. I don't use a thermometer, I just cut into one of the breasts to make sure it's not pink. It works every time for us. If you overcook your chicken (especially white meat) it will be dry and unappetizing. Perfectly cooked chicken reheats well for lunch the next day.
The secret to this recipe is Tabasco brand Chipotle Pepper Sauce. I recently "discovered" it when my husband picked it up at Chipotle to enhance his burrito. I don't normally like hot sauce, but this sauce is thick and smoky and adds a nice kick to the chicken.
Chipotle Grilled Chicken
a Keeley original recipe
4 boneless, skinless chicken breasts pounded to 1/2" thickness
1 teaspoon salt
1/2 teaspoon pepper
juice of 1 lime
1 teaspoon dried oregano
1/2 teaspoon cumin
1 large clove of garlic, crushed
1 Tablespoon Tabasco brand Chipotle Pepper Sauce
2 Tablespoons extra virgin olive oil
Place chicken in a large zip top plastic bag. Dump in all ingredients, seal bag, and massage marinate into chicken. Refrigerate for at least an hour before grilling.
Grill chicken about 3-5 minutes on each side on medium-high heat, or until juices run clear. Serves 4.