1 to 2 tablespoons of chopped fresh cilantro
1 glove of garlic, minced
Zest of one lime
2 to 3 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
1 teaspoon of salt
1/2 teaspoon black pepper
4 boned and skinned chicken breasts, about 8 ounces each
1. Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.
2. Marinate for about one hour. You can leave the chicken in the marinade longer, but this mixture is very acidic, the chicken will begin to appear poached.
3. Preheat your grill. Cook the chicken over medium hot coals for about three to five minutes per side.
4. Serve with peppercorn salsa (or a salsa of your preference) and warm tortillas.