Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 lime (juiced)
  • 2 tablespoons red wine vinegar
  • 1 orange (juiced)
  • 8 cloves garlic (crushed)
  • 1 jalapeño (seeded and chopped)
  • 2 teaspoons fresh thyme
  • 1 tablespoon fresh cilantro
  • 1 teaspoon cumin seed
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 boneless skinless chicken breasts
  • chopped cilantro
  • lime wedge
  • cilantro rice
  • mango salsa

Instruction

  • Combine soy sauce, oil, honey, lime juice, red wine vinegar, orange juice, crushed garlic, chopped jalapeño, thyme, cilantro, and cumin seed in a food processor or blender. Purée.
  • Place chicken breast between 2 sheets of plastic wrap. Lightly pound meat with a meat mallet until it is even thickness. This will tenderize the meat and make it easier to cook.
  • Add chicken to a casserole dish or other shallow container and pour marinade over the chicken. Marinate for 1 hour in the refrigerator. (You can also marinate the chicken in a Ziplock bag.)
  • Preheat the grill to 450º Fahrenheit.
  • Remove chicken from the marinade. Do not pat dry. Season chicken with oregano, salt, and pepper. Discard marinade that is left over.
  • Place chicken directly onto the grill grates. Cook for 4-5 minutes per side. The internal temperature of the chicken should read 165ºF.
  • Garnish with chopped cilantro, then serve with cilantro lime rice, lime wedges and mango salsa.
  • Store any leftovers in the refrigerator in an airtight container.