Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 lbs boneless skinless chicken breasts
  • 1 tbsp neutral oil

Instructions:

  1. Place the chicken breasts between two sheets of parchment paper. Note: This prevents the meat from tearing.
  2. Use a meat mallet to pound the thicker half of the breast until the entire piece is an even thickness of about 3/4 inch.
  3. Whisk together the olive oil, lime juice, honey, garlic, chili powder, cumin, salt, and black pepper in a bowl.
  4. Pour the marinade over the chicken, ensuring every inch is coated, then seal in a bag and refrigerate for 30 minutes.
  5. Heat the neutral oil in a skillet over medium high heat until it shimmers and barely begins to smoke.
  6. Place the chicken in the pan without crowding. Note: Crowding drops the temperature and steams the meat.
  7. Sear for 5-7 minutes per side until a deep, golden brown mahogany crust forms. Listen for a loud, consistent sizzle.
  8. Remove the chicken from the heat once the internal temperature reaches 165°F (74°C).
  9. Transfer to a plate and let the meat rest for 5 minutes. Note: This lets the juices redistribute.
  10. Garnish with finely chopped cilantro just before serving.