4 limes, juiced and zested
2 cloves garlic
1 jalapeño pepper, sliced seeded
1/2 cup fresh cilantro, minced
2 tablespoons olive oil
1/2 tsp salt
4 chicken breasts, boneless, skinless
Combine all ingredients, except chicken, in a food processor and pulse until smooth and well combined. Pour the marinade over the chicken breasts in a wide, shallow bowl (or in a large, sealable plastic bag), and toss to coat. Cover the bowl and refrigerate for at least 2 hours (but no more than 24). Preheat your gas grill to medium. When the grill is hot, add your chicken and cook for 5-6 minutes per side, or until cooked through. Serve topped with Tomato Avocado Salsa.
Tomato Avocado Salsa:
4 roma tomatoes, diced
1/2 cup red onion, minced
1/2 cup fresh cilantro, minced
3 tablespoons jalapeño pepper, minced
2 avocados, diced
pinch salt
juice of 1small lime
Toss all ingredients in a small bowl, cover, and refrigerate for 30 minutes for flavors to blend.
Recipe adapted from Can You Stay for Dinner?
Linked on Pin it Thursday.