Ingredients

Scale

For the marinade:

Juice of 3 limes (about 1/3 cup juice)
2 – 3 teaspoons powdered red chile
4 Tablespoons extra virgin olive oil
2 – 3 cloves garlic, peeled & chopped fine
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon Red Robin Seasoning

For the chicken:

4 large chicken breasts

Instructions

Whisk together all the ingredients for the marinade.
Pour some of the marinade over each of the chicken breasts and massage with your hands to get it to soak in deep.
Put the chicken breasts in a container and pour the rest of the marinade over. Cover and refrigerate for 3 hours or overnight.
Prepare the grill or preheat oven to 375 F. If baking, spray a lipped baking sheet with cooking spray and set the chicken on the sheet. Pour some of the marinade over top. Bake for 30 – 45 minutes or until the chicken juices run clear and there is no pink when the chicken breast is cut.
Serve over rice with veggies on the side. Or use this chicken in fajitas, tacos, burritos, salads, wraps or sandwiches.

Notes

Total time doesn’t include the chicken marinating time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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