Ingredients:

  • 1 cup fresh cilantro, loosely packed
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder or paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon honey or sugar (optional)
  • 4 boneless, skinless chicken breasts (about 6 oz each)

Instructions:

  1. Combine Ingredients: Place the cilantro, lime juice, olive oil, garlic, cumin, chili powder, salt, pepper, and optional honey into a food processor or blender.
  2. Blend: Process until the mixture is smooth and emulsified. Taste and adjust seasoning if necessary (it should be bright and intensely flavoured).
  3. Prepare the Chicken: Lightly pound each chicken breast until all are an even thickness (about 3/4 inch or 2 cm). This ensures even cooking.
  4. Marinate: Place the prepared chicken breasts in a Ziploc bag or glass container. Pour the marinade over the chicken, ensuring everything is well coated. Refrigerate for a minimum of 30 minutes, and up to 4 hours.
  5. Preheat the Grill: Heat your grill to a medium-high temperature (approx. 400°F / 200°C). Brush the grates clean and oil them lightly to prevent sticking.
  6. Remove Excess Marinade: Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
  7. Grill the Chicken: Place the chicken breasts over direct heat. Grill for 5-7 minutes per side. Flip only once.
  8. Check for Doneness: The chicken is done when the internal temperature, checked with an instant-read thermometer at the thickest part, reaches 165°F (74°C).
  9. Rest: Transfer the chicken to a clean cutting board. Tent loosely with foil and allow to rest for 5–10 minutes before slicing and serving.