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Always A Winner Grilled Chicken

"I'm a operating mom and wanted a quick, wholesome, flavorful bird recipe that changed into versatile and might be used in lots of special dishes. So, after trial and errors this is the grilled bird recipe anybody seems to experience... And the leftovers make brilliant southwest salads and casseroles!"

Ingredients :

1 lime, juiced
1 tablespoon red wine vinegar
1/four cup orange juice
1/2 cup white wine
1/4 cup honey
1 half teaspoons salt
1 teaspoon pepper
1/2 teaspoon chipotle chile powder
1 half of teaspoons onion powder
1 half teaspoons garlic powder
1 tablespoon paprika
1 tablespoon chili powder
1/four teaspoon ground cinnamon
1/four teaspoon dried oregano
half teaspoon floor cumin
1 teaspoon floor ginger
1 pinch red pepper flakes
1 pinch cayenne pepper
3 tablespoons olive oil
6 skinless, boneless chicken breasts, pounded to half-inch thickness

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H5M

Whisk collectively lime juice, vinegar, orange juice, wine, and honey in a bowl till the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place hen breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate inside the refrigerator at the least 30 minutes, or up to 2 days.
Preheat an outside grill for medium warmth and gently oil grate.
Remove hen from marinade and shake off excess; discard final marinade. Cook bird at the preheated grill about 5 to 7 mins consistent with facet, or until the juices run clear and there aren't any signs of crimson in the meat.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, prepare dinner it lightly, and make smooth-up easier.

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