Mexican Grilled Chicken

The success of what you cook for guests is based on 2 things: 1)Knowing what your guests like to eat and 2)learning how to keep your meats moist.  The first point is a lot easier if you have guests over that you are familiar with.  The second point is more about experience.  I used to think that if the meat I cooked was dry, I overcooked it.  That could be but it is more likely the preparation and the cooking style.

Marinating meats infuses the meats with more liquid and flavor which helps out in the cooking process.  I think the other key is to learn to cook on high heat initially and then finishing the cooking on lower heat.  This step is not always necessary but uses the concept of slow cooking even for quick cook times.

Ingredients:

• 5 chicken breasts
• 1 cup olive oil
• 2 tbsp each Hot Mexican Chili Powder, Annatto & garlic powder
• 2 tsp lime juice
• 1 tbsp red wine vinegar
• 1 bunch cilantro

Directions:

Combine the oil and all the ingredients in a mixing bowl and stir until fully combined.  Next, add the chicken and marinate for at least 24 hours.  Rotate the chicken once during the marinating process to make sure all the pieces are equally submerged in the liquid.

Heat your grill on medium to medium low.  Place the chicken on the grill and cook on each side for 3 – 4 minutes getting nice grill marks on each side of the breast.  Move to the upper tray and cook for another 15 – 20 minutes.  Remove from grill and let rest for a few minutes.  Enjoy!