This Chimayo Grilled Chicken embodies the vibrant flavors of New Mexico, where Chimayo chili powder adds a smoky and slightly sweet heat that’s truly unique. The marinade, enhanced with cumin and lime juice, infuses the chicken with a bold and zesty punch, while grilling over an open flame adds a wonderful char.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp Chimayo chili powder (or regular chili powder)
- 1 tbsp cumin
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Directions:
- Marinate the Chicken: In a bowl, combine the Chimayo chili powder, cumin, smoked paprika, minced garlic, olive oil, lime juice, salt, and pepper. Mix well. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat the Grill: Heat your grill to medium-high. Once it’s hot, grill the chicken breasts for about 6-7 minutes per side, until fully cooked and they reach an internal temperature of 165°F (75°C).
- Rest and Serve: Let the grilled chicken rest for 5 minutes before serving. Garnish with fresh cilantro and lime wedges.
