|
Ingredients
¾ cup vegetable oil
Juice of 3 limes
6 cloves garlic, chopped
1½ tsps ground black pepper
1 tsp Fiery Scotch Bonnet Hot Sauce
2 tsp oregano
1½ tbsp cilantro
3 pounds boneless chicken breast
Preparation
Combine the oil, juice, and seasonings.
Place the chicken in a glass or ceramic dish, pour the marinade over the chicken, and cover.
Marinate in the refrigerator for 2 to 3 hours.
Grill the breasts for about 12 minutes on each side.
Recipe submitted by Jim Catanich
|