Ingredients
Method
- Pour all the marinade ingredients into a gallon-sized plastic bag. Seal the bag and mix the ingredients by squishing it around.
- Cut the chicken breasts in half lengthwise with a serrated knife to create 4 thin chicken breasts.
- Add the chicken breasts to the bag and freeze for up to 6 months. When ready to cook, thaw the chicken in the marinade.
- Preheat a cast-iron skillet or the grill on medium heat for a few minutes, then increase to medium-high.
- Cook the chicken for about 6 minutes, until 3/4 of the chicken turns white and is golden brown, with an internal temperature of 165°F.
- Flip the chicken and cook for an additional 4-5 minutes on high heat.
- Let the chicken rest on a plate or cutting board for 3-5 minutes to allow the juices to redistribute.
- Serve with extra lime wedges and chopped cilantro for an added burst of flavor.
