Grilled Chix Breast with Ancho Lime

This is first of many chicken breast recipes that I will put up for you. I've been trying to find easy different and ones that can be made "in bulk" as it seems a lot you do 10# at a time. This recipe is set up for a 10# batch.

Marinade:
Lime juice 1 cup
Vegetable oil .75 cup
Yellow onion, rough chopped 5 oz (1/2 cup or so)
Cilantro, chopped 1 big bunch
**Ancho chile paste 1.5 oz Ancho's are a mild pepper and can be substituted, chipolte peppers, jalapeno, chile powder. You can add your favorite pepper flavor and control the heat on this ingredient.
Garlic, peeled 4 tablespoons
Black pepper 1 tablespoon

Place all ingredients in a blender or food processor and blend until smooth. Put in fridge until your ready.

Chicken Breast: One of the reasons one end of the breast is juicy and the other is dry is because at one end it's 1' thick and the other is maybe a half inch. What happens is that the skinny end is done cooking and the fat end is only half done, well, obviously you cant eat raw chix so you keep cooking which means that the end thats already done is completely over cooked now and dry. So the best way is to pound out your chix until it's the same thickness, this only take a few minutes but will save you a lot of dry mouth when you eat!!

Place chix in a bowl and put in marinade, covering all the chix. 2hrs to 1 day. Every hr or so give it a good stir.

Heat grill to med-high, Take chix out and drain off marinade. Either discard, but me, I heat the marinade on the stove until it boils for a few minutes tio get the food bugs out (raw chix) and use it as a sauce if I feel it needs more moisture or flavor.
Place chix on grill about 5-7 min per side, done.

Heat over to 350* Put chix on a sprayed cooking sheet, 15min or so, flipping over once. Bring to 165* using a thermometer.

This is a good simple recipe you can play with. It looks like way more work than it actually is. Give it a try and let me know.