Serving Size : 4
Ingredients :
4 Boneless Skinless Chicken Breasts (2 whole breasts, split)
1 tablespoon Water
2 teaspoons Chili Powder
1 teaspoon Mexican Oregano
1 teaspoon Dried Garlic Granules or Chips
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Ground Cumin
1/2 teaspoon Salt
Juice of 1 Lime
Method :
1. Mix water with the Chili Powder, Oregano, Garlic, Pepper and Cumin.
2. Place the chicken in a bowl and sprinkle with the lime juice. Rub both sides of the chicken breasts with the chili paste.
3. Cover the bowl with plastic wrap and refrigerate overnight or for a minimum of 2 hours.
4. Heat grill or prepare charcoal fire. Remove chicken from refrigerator and sprinkle with salt.
5. Grill for about 10 minutes or until done, flipping frequently, and putting down the cover, with vents open, during cooking.
6. When chicken is done, remove from the grill and allow to rest for 1 minute.
Per serving:
269 Calories (kcal);
3 g Total Fat; (11% calories from fat);
55 g Protein;
2 g Carbohydrate;
137 mg Cholesterol;
433 mg Sodium
Source : The All Around Cooking mailer
