Ingredients (11)
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olive oil ½ cup
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Worcestershire sauce 1 tablespoon
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lime juice 2 tablespoons
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minced fresh cilantro ¼ cup
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vinegar 1 teaspoon
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ground cumin 1 teaspoon
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sugar ½ teaspoon
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kosher salt ½ teaspoon
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freshly ground pepper ¼ teaspoon
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boneless, skinless chicken breasts, each pounded ¼-inch thick 4
Steps (3)
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1In a medium bowl, stir together all of the ingredients, except the chicken.
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2Place chicken in a gallon-size zip-top bag and coat with the marinade. Cover and refrigerate for at least 8 hours or overnight.
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3Preheat the grill for medium-high heat. Grill chicken for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F or until juices run clear.
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