4boneless, skinless chicken breasts,
1oz.Los Chileros Chipotle Rub,
1/4cupfresh squeezed lime juice,
2tbsps.H-E-B Olive Oil,
6cloves garlic, sliced,
1tsp.each: McCormick Salt and Cracked Black Pepper,
1/4tsp.McCormick Ground Cayenne Pepper,
1Combine marinade ingredients in a 1-gallon sealable plastic bag. Add chicken and toss to coat.
2Marinate in refrigerator at least 30 minutes but no longer than 2 hours
3Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill on High 10 minutes with lid closed. Oil grill grate well to prevent chicken from sticking.
4Grill chicken 5 to 7 minutes per side over Medium heat (375 degree grill surface temperature). Test grill temperatureby holding palm just above grate at cooking height; when heat causes you to pull away in 4 seconds, temperature is ideal for Medium.
5Remove from grill when a meat thermometer inserted orizontally into thickest part of chicken reads 160 degrees. Serve while hot.
No Nutritional Information Available