"Blow Your Mind" Grilled Chicken Marinade

Sometimes simplicity is the best. Like the easy breezy grilled chicken marinade I invented the other day.
As a person who loves chicken dishes and couldn’t get tired of them, ever, I’m constantly looking for different and original methods to cook chicken so I can serve it more often without the risk of getting bored. My goal is always the same, juicy, tender, succulent chicken that packs a flavor punch.

For me, marinating is the way to go: A marinade infuses a ton of flavor and when we grill the meat, it keeps the chicken moist and it keeps it from sticking to the grill.
Marinades can be usually whipped up from pantry ingredients, such as this one.
Lime juice, garlic, chili powder, sage, oregano, and cumin: really quick to put together, wicked moist, and oh-so-tasty.
That’s why I called it “Blow Your Mind” — I honestly didn’t expect it to be this flavorsome.
It has a southwestern flair to it.
The lime gives the chicken a great zing, the chili powder adds a bit of heat and an awesome deep flavor while the cumin and the herbs add an earthy and pungent flavor.

It’s great in salads, sandwiches or wraps. I once sliced it up and served it with corn tortillas, Mexican rice, avocado, queso, and sour cream for a wonderful dinner.

“Blow Your Mind” Grilled Chicken Marinade                                                                         Print this recipe!

Ingredients
Serves 6

4 skinless, boneless chicken breast halves
3 limes juiced
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons chili powder*
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt

*chili powders vary from country to country, I recommend using one that is fairly mild

Directions

In a small bowl combine lime juice, olive oil, chili powder, sage, oregano, cumin, and salt.
Arrange chicken in a shallow container (or in a Ziploc bag) and pour marinade over it.
Cover (or seal) and let marinate for at least 1 hour (marinate overnight for fullest flavor.)
Remove chicken from the marinade and allow to come at room temperature.
Transfer marinade in a small saucepan and bring to a simmer over medium-low heat. Cook for 10 minutes or until reduced by half. Brush the chicken with the marinade.
If grilling, preheat outdoor grill over medium-high heat and lightly oil the grill grates. Grill chicken for about 20 minutes (flipping at the 10 minute mark) or until cooked through, no longer pink in the center and the juices run clear (an instant thermometer should read 165°F when inserted in the center.)
If baking, preheat oven to 450°F (230°C) and place a rack in the middle.
Place chicken breasts in a large baking dish or on foil-lined rimmed baking sheet.
Bake uncovered for 12 minutes, then flip on the other side and bake for further 12 minutes, or until cooked through, no longer pink in the center and the juices run clear (an instant thermometer should read 165°F when inserted in the center.)
Once cooked, let the breasts rest for five minutes before serving to allow the juices to evenly distribute throughout the meat.
Sprinkle with a bit of sage or oregano and serve.

Nutrition facts

One serving yields 236 calories, 9 grams of fat, 2 grams of carbs, and 36 grams of protein.