Lime Cumin Chicken – this versatile quick and easy grilled chicken can be used in chicken burgers, in tacos, on nachos, served with rice and veggies or turned into outstanding panini wrap sandwiches.
If you have a two sided grill hanging out in a cupboard that’s rarely seen, it’s time to break it out and start using it. I find they can be real time savers on very busy days when there is little time to cook. I mean, where else can you cook a butterflied chicken breast in 4 minutes and have it taste great? I use mine for burgers, steaks, and occasionally pork loin chops too.
- 4 boneless skinless chicken breasts
- 1 clove garlic
- juice of one lime
- zest of one lime finely grated
- 1 tsp ground cumin
- 2 tbsp olive oil
- 2 tbsp hot sauce optional
- 1/2 tsp freshly ground black pepper
- 1/2 teaspoon sea salt
- 2 small red peppers
- 4 large tortilla wraps
- 1 1/2 ounces of mozzarella or monterey jack cheese per tortilla
Mix all the marinade ingredients together in a ziploc bag.
Pound the chicken breasts to a thickness of 1/2 to 3/4 of an inch. Add the chicken breasts to the bag with the marinade.
Toss well to coat the chicken in the marinade, then set aside for only 10-15 minutes before searing them on a preheated two-sided grill (top and bottom heating) for about 4 minutes.
Cut the peppers in large slices and grill them for a couple of minutes on the two-sided grill.
Slice the peppers and chicken and roll them in them inside the tortillas along with the cheese.
Return to the two-sided grill and cook for an additional 2 minutes or until the cheese has melted and there are good grill marks on the tortilla. Serve with homemade salsa and lime guocamole.