Grilled Chile Lime Chicken
Family Tested & Approved
boneless, skinless chicken breasts or thighs
garlic, crushed or finely diced
Rehydrate the chiles and puree them with the garlic, lime juice and the jalapeno.
Slice the limes into 1/4 inch slices and fold the slices into the chile mixture with salt.
Coat the chicken with the mixture, cover and refrigerate for up to 8 hours.
Toss on a hot grill and cook until the meat is no longer pink inside.