Ingredients

The following ingredients have 11 Servings
  • 4 to 5 squeezed limes (enough to make about 1/2 cup lime juice)
  • 1/2 cup olive oil
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons Balsamic vinegar
  • 2 tablespoons minced garlic
  • 2 teaspoons ground cumin
  • 2 dried ancho chiles, stems removed
  • 1/2 teaspoon Mrs. Dash Garlic and Herb blend (optional)
  • Ground black pepper, to taste
  • 3 to 4 pounds boneless, skinless chicken breasts, halved lengthwise if really thick

Instruction

  • Put all the ingredients in a blender or food processor except the chicken, and blend until smooth.
  • Place the chicken in a non-metallic container or gallon-sized zip-top baggie.
  • Pour the marinade over the chicken, and marinate at least several hours or overnight.
  • When ready to cook, fire up the grill to medium-hot heat, and grill each side about 5 minutes or until the inside is no longer pink.
  • Remove from grill and let rest for five minutes. Slice into quarter- to half-inch strips across the grain.
  • Serve on flour tortillas with condiments of choice from a buffet table laid out with the following: homemade or store-bought pico de gallo and guacamole, grilled red and yellow peppers, grilled onions, cheese, cilantro, black beans, and sour cream. I grilled the peppers and onion first, then sliced the peppers up thinner and kept them and the onions warm in a foil pan on the upper rack while the chicken was grilling.