Smoky, tangy chicken marinated with lime, chili, and herbs delivers vibrant San Antonio flair.
# Components:
→ Main Ingredients
01 - 4 boneless, skinless chicken breasts or thighs
→ Marinade
02 - 1/4 cup olive oil
03 - 2 tablespoons freshly squeezed lime juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground black pepper
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon cayenne pepper, optional
→ For Garnish
12 - 1 tablespoon chopped fresh cilantro
# Directions:
01 - In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using.
02 - Place chicken breasts or thighs in a resealable bag or shallow dish. Pour marinade over chicken, ensuring even coating. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours.
03 - Preheat grill to medium-high heat in preparation for grilling.
04 - Remove chicken from marinade, discarding excess liquid. Grill chicken for 7–10 minutes per side until an internal temperature of 165°F (75°C) is reached and chicken is thoroughly cooked.
05 - Allow chicken to rest for several minutes before slicing. Garnish with chopped fresh cilantro and serve.
