Pollo mexicano a la parrilla con lima

Ingredientes

• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/8 cup oil (olive or vegetable oil works best)
• 1/4 cup fresh lime juice (about 2-3 limes)
• 2 lbs chicken breasts

Preparación

1. 1

   --- 1. Preheat Your Grill: ---

2. 2

   If you’re using an outdoor grill, preheat it to medium-high heat. This ensures a nice sear on the chicken while keeping it juicy inside. If you’re using an indoor grill pan, heat it on medium-high and lightly grease it with a bit of oil.

3. 3

   --- 2. Drain the Chicken: ---

4. 4

   Take the marinated chicken breasts out of the bag or dish, and drain off any excess marinade. This helps avoid flare-ups on the grill and keeps the chicken from being too salty. Discard the used marinade.

5. 5

   --- 3. Grill the Chicken: ---

6. 6

   Place the chicken on the grill. Cook each side for about 5-6 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C). If you don’t have a meat thermometer, you can check the chicken by cutting into the thickest part to make sure the juices run clear.

7. 7

   Tip for Beginners: When grilling, make sure not to move the chicken too much. Let it sear to lock in the juices, then flip only once. This gives the chicken a nice crust and ensures it cooks evenly.

8. 8

   --- 4. Rest and Serve: ---

9. 9

   Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before slicing. This helps the juices redistribute throughout the chicken, making it extra tender.