Mexican Chicken Marinade

Prep Time 5

Cook Time 18

Marinade Time 30

Total Time 53

Servings chicken breasts

Using an immersion blender (affiliate), combine ½ bunch cilantro, half of the lime zest, ½ cup olive oil, 0.5 medium limes, 2 tablespoons honey, 2 tablespoons chili powder , ½ teaspoon salt and ½ teaspoon pepper.
Clean and trim the chicken, then place it into a gallon-size Ziploc bag.
Cover the chicken with the marinade and refrigerate for at least 30 minutes (up to 24 hours).
Heat the grill to 350°F (177°C). Once hot, clean the grill grates and spray with grill spray.
Remove the chicken from the bag using grill tongs and place it on the grill over direct heat. Discard the remaining marinade.
Grill for about 18 minutes, flipping every 6 minutes (one side of the thighs will be grilled twice), or until the chicken reaches an internal temperature of 165°F.
Garnish with the remaining lime zest, a teaspoon or so of chili powder, and more chopped cilantro.

In a heavy-bottomed skillet, heat extra virgin olive oil on medium heat.
Sear chicken in pan and cook for about 3 minutes until skin has browned. Flip chicken and repeat on other side.
After both sides are browned, place lid on pan and cook for about 15 minutes. Check internal temperature with a meat thermometer. Continue cooking if needed until internal temperature is 165°F (74°C).
Remove from heat and let chicken rest for 5 minutes before eating.

Preheat the oven to 350°F (177°C). Baking at a higher temperature cook the outside of your chicken faster than the inside, which means the center will be raw or undercooked.
Cooking time depends on the size of the chicken, cut and weight, and whether or not they are boneless pieces.
Use a meat thermometer to make sure chicken is cooked to 165°F internally.
Remove from heat and let chicken rest for 5 minutes before eating.