This recipe calls for searing chicken in a hot skillet. If you prefer grilled chicken breasts, by all means fire up the barbecue — but be careful not to overcook the boneless chicken.
INGREDIENTS | SERVES 12
- 8 boneless chicken breast halves
- ½ cup lime juice
- 1 cup olive oil
- 4 cloves garlic, pressed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bell peppers, preferably different colors
- 2 large onions
Place chicken breasts in a resealable plastic bag. Combine ½ cup lime juice, ½ cup of the olive oil, and garlic. Pour into bag over chicken, seal, and place bag in a baking dish in the refrigerator for 4 hours or overnight. Turn bag occasionally.
Remove chicken from marinade, shaking off excess liquid. Discard marinade.
Combine salt, black pepper, cumin, and oregano. Sprinkle seasoning mix over chicken breasts.
Trim onions and bell peppers and cut into strips.
Heat a large, heavy skillet on high. When the skillet is just hot, pour some of the remaining olive oil in the skillet, add chicken breasts, and sear for 2 minutes on each side. Reduce heat and continue cooking until chicken breasts are no longer pink, about 5–7 minutes, depending on the thickness. Place chicken on a platter. Slice across the grain into thin strips.
Turn up heat and stir-fry onions and peppers over high heat for 2 minutes. Spoon over chicken strips and serve.
It's All in the Bag
Resealable plastic bags take the mess out of marinating, making it easy to turn ingredients and distribute marinades evenly. If you don't have time to make marinade from scratch, just pour a bottle of store bought vinaigrette over meats.