Ingredients
The following ingredients have 4 Servings
- 2 lbs boneless skinless chicken (breasts or tenders)
- 1/2 cup lime juice ((about 4 small limes))
- zest from the limes
- 1/4 cup olive oil
- 1 teaspoon black pepper
- 1 tbsp garlic salt
- 1/3 cup loosely packed chopped cilantro
Instruction
- Place the chicken in a gallon size ziplock bag. Set aside.
- In a bowl mix the lime juice, zest, olive oil, pepper, and garlic salt.
- Chop the cilantro and mix into the other ingredients in the bowl.
- Pour the marinade into the zip lock bag.
- Remove most of the air from the bag and squeeze to evenly cover the chicken with the marinade.
- Flatten the chicken into a single layer and place on a cookie sheet and freeze until solid.
- Remove from cookie sheet once frozen. Store in the freezer for up to three months.To Prepare
- Grill - heat a grill to medium-high. Cook the chicken until no longer pink in the center or until the internal temperature has reached 165 F. degrees on a meat thermometer.
- Skillet- heat 2 tablespoons olive oil in a skillet on medium-high heat, cook each side about 8 minutes or until no longer pink at the thickest section. Or until the thickest section reaches 165 F. degrees on a meat thermometer.
- Crockpot- Dump contents into a 4 qt crockpot or larger and cook on low for 6-8 hours