I tried to dress up this picture of raw chicken for you. Did it work?
Really though, let’s talk for just a second about raw meats. They are NOT photogenic at all, especially poultry, but one of the things I love to do (as long as there’s plenty of hot water, soap, and a fresh towel nearby) is handle raw meat. Makes me feel oh-so-culinary and knowledgeable.
That plus a good outcome is always a nice thing to have – and this chicken will come out moist, juicy, tender, and absolutely full of flavor. Plus it reminds me of summer…and I think we all know by now that summer’s kind of an exciting thing for me.
Let’s also talk about grilling. Nate is a fabulous grillmaster and I love when the weather gets warmer and he’s on board to grill everything in sight for dinner. And me? Well, let’s just say I grew up in Texas. Grilling is second nature and gives so much more flavor. In these days when I’m always feeling nostalgic and homesick, eating a great grilled meal is comforting.
Plus it tastes good. Who doesn’t want things to taste good?
That’s what I thought.
Serve this chicken in whole breasts, sliced on top of salads, or chopped on top of a tostada (my personal favorite). Adjust the spice to your palate. And above all? Just make it!
- 2 large chicken breasts
- juice from 2 lemons (limes would work too, I just like the acidity of lemons in this)
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp chipotle chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup chopped fresh cilantro
In a bowl whisk together the lemon juice and olive oil until mixed; pour over chicken breasts in a pan. In a smaller bowl combine the other ingredients (other than the cilantro) and sprinkle generously over the chicken breasts on both sides. Cover with plastic wrap and let marinate in the refrigerator for 30-60 minutes. When you’re ready to grill heat the grill to 400 degrees and spray with nonstick (or brush with oil). Depending on the size of the breasts you’re using grill for about 5-6 minutes on each side or until the juices run clear, the middle is cooked and/or a meat thermometer reads 160 (the safe internal temp is really 165 but with carryover cooking it should reach that easily). Remove to a plate and cover with foil to rest for about 5 minutes. Serve whatever way you want!