Grilled Chicken Adobo
1/2 cup chopped onion
2/3 cup lime juice (about 4 limes)
6 cloves garlic, coarsely chopped
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon thyme
1/4 teaspoon (or less) ground red pepper
6 boneless skinless chicken breast halves
3 tablespoons chopped fresh cilantro
Combine onion, lime juice and garlic in food processor. Process until onion is finely minced. Transfer to resealable plastic bag. Add oregano, cumin, thyme and red pepper; knead bag until ingredients are blended. Place chicken
in bag; press out air and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours.
Spray grid with nonstick cooking spray. Prepare grill for direct grilling. Remove chicken from marinade; discard marinade.
Grill chicken 2 to 3 inches from medium-hot coals 5 to 7 minutes on each side or until the internal temperature reaches 165 degrees. Transfer to serving platter and sprinkle with cilantro. Makes 6 servings.