Ingredients:

  • 2 large red bell peppers, roasted and peeled
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • Juice of 2 limes (about 1/4 cup)
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Pinch of cayenne pepper (optional for heat)
  • [For the Chicken:]
  • - 4 boneless, skinless chicken breasts (about 6 ounces each)

Instructions:

  1. Roast the Red Peppers: If using fresh red bell peppers, roast them over an open flame or in a broiler until charred on all sides. Place them in a bowl covered with plastic wrap to steam for about ten minutes. Once cooled, peel off the skins, remove seeds, and chop coarsely.
  2. Blend Ingredients: In a blender or food processor, combine the roasted red peppers, olive oil, minced garlic, lime juice, cumin, chili powder, smoked paprika, salt and pepper to taste. Blend until smooth.
  3. Prepare Chicken Breasts: Place chicken breasts in a zip-top bag or shallow dish.
  4. Add Marinade: Pour half of the marinade over the chicken breasts; reserve the other half for serving later as a sauce.
  5. Marinate: Seal the bag or cover your dish with plastic wrap and refrigerate for at least one hour (or up to overnight) to allow flavors to penetrate.
  6. Preheat Grill: Preheat your grill to medium-high heat (about375°F -400°F).
  7. Grill Chicken Breasts: Remove chicken from marinade and discard any leftover marinade that has touched raw meat. Lightly oil grill grates if necessary. Cook chicken on preheated grill for approximately five to seven minutes per side until internal temperature reaches at least165°F.
  8. Rest Before Serving :Once cooked through ,remove from grill and let rest for five minutes before slicing.
  9. Plate Up : Drizzle reserved marinade over sliced chicken when serving . Garnish with fresh cilantro or lime wedges if desired.