Pechuga A La Parilla

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 8 (6 ounce) boneless skinless chicken breast halves
• 1 1/2 teaspoons cumin
• 1/2 cup lime juice
• 1 teaspoon cayenne
• 1 1/2 tablespoons salt
• 1 cup honey
• 2 tablespoons dried oregano (6 t. fresh)
• 1/4 cup chopped cilantro
• 1 cup olive oil
• 2 jalapeno peppers, seeded, deveined, and finely chopped
• 3 garlic cloves, crushed then finely chopped
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 red onions
• 2 large tomatoes
• 2 limes (garnish)

Recipe

• 1 combine the ingredients for the marinade.
• 2 place the chicken in the marinade,turning to cover all sides.
• 3 cover and marinate at least 3 hours or overnight.
• 4 slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
• 5 peel and slice the onions into 1/2 inch slices.
• 6 slice the tomatoes into 1/2 inch slices.
• 7 preheat gas or charcoal grill.
• 8 add soaked hickory chips if desired.
• 9 remove chicken breasts from marinade;reserve marinade.
• 10 grill chicken breasts until done.
• 11 transfer to serving platter and keep warm.
• 12 place the vegetables on the grill and brush generously with reserved marinade.
• 13 allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
• 14 cook all vegetables except for the tomatoes on both sides.
• 15 while veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
• 16 place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
• 17 garnish with lime slices and cilantro sprigs.
• 18 serve immediately.