9/ Pollo Asada

Perfect grilled chicken for street tacos, or just to toss on a salad, make the kids a quesadilla, throw in a rice bowl, ...

Whisk marinade together in a bowl large enough to hold chicken:

3 cloves garlic, minced
juice of ½-1 lime
½ tsp. ground cumin
½ tsp. oregano
½ tsp. salt
pepper
2-3 tbl. light olive oil

Bang 1½ lb. skinless boneless chicken breast with a rolling pin until uniform in thickness, about ½". Place in marinade and turn to coat. Refrigerate for several hours.

Preheat medium-hot grill. When ready, lift chicken out of marinade and place on clean grill. Grill until no longer pink, turning once or twice. Remove to cutting board. Place a small pat of butter (½-1 tsp.) on top of each breast and spread around. Dice or slice the chicken.

I'm not a big chicken cook, but this is such a versatile preparation. Pounding the breast out tenderizes the meat and makes it more uniform for grilling. A pat of butter at the end adds a bit of flavor and keeps it moist.