Taco and Lime Chicken Breast – It’s What’s for Dinner
It’s been a while since I have had a chance to get into Pinterest, but I did find a recipe recently that we enjoyed for Grilled Taco and Lime Chicken. We have some picky eaters around here, but occasionally I can persuade them to go spicy, and these chicken tacos did the trick. The photo on Pinterest looks like this:
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (regular paprika works too)
- 1/2 teaspoon garlic salt
- 3-4 medium to large boneless skinless chicken breasts
- 2 limes, split
- Preheat indoor or outdoor grill to medium high heat.
- Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.
- Place chicken breast into a large bowl or large ziploc bag. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. You can marinate up 1-5 hours if desired. Can be grilled immediately as well.
- Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze with juice of last lime over tops. Thinly sliced chicken goes great inside tacos. Top with your favorite toppings.
Makes 6-8 Servings
First I got all the spices together. I used sea salt instead of kosher, garlic powder instead of garlic salt, and regular paprika instead of smoked. In addition, the pepper was not freshly ground.
Then I put them in a Ziploc bag with the chicken breasts. Once the meat was well-coated, I squeezed the juice of one lime into the bag, and mixed it all up again. One great trick for juicing limes is to roll the lime in your hand or on the counter for a few seconds before you slice it. This helps loosen the juice inside.
I let the chicken sit in the fridge for about an hour, and then got to cooking on medium-high heat; about eight minutes for each side.
When the chicken was cooked, and its juices ran clear, I took it out and let it rest for about ten minutes on a cutting board.
Next, the breasts were sliced on an angle and sprinkled with the juice of the second lime.
We served them with both hard corn and soft flour tortillas. Very delicious. Manfrengensen said that this was the best recipe I’d come across in a while, and the kids gobbled them up. We thought it kind of had an Indian-cuisine flavor to it, which I attribute to the cumin.