Marinade:
- olive oil (1/2 cup - 2 cup)
- chili powder
- lime juice (2tbs)
- honey (2 tbs)
- paprika (1 tbs)
- some garlic
Season before grilling/baking (pat chicken down a bit so it’s not soaked):
- sprinkle salt or garlic salt
- if no garlic salt -> do normal salt then a little bit of garlic powder on each breast
- tons of cumin
- a little chili powder
- tons of paprika (the chicken should be coated in red paprika)
- a little bit of sugar
Grilling:
- oil down grill grates or use spray on them
- start grill and get it hot (400-450)
- throw on chicken -> shut grill -> do not touch for 5 mins (until you see it start cook “white”)
- flip (should see a char marks on bottom and notice it’s starting to cook)
- keep going for 4-5 more mins
- use meat thermometer until they get to 160
- have a pan with foil ready -> start putting them in there and cover for 10 mins before cutting
Baking:
- pre-heat oven to 425
- cook for 10-20 mins -> use meat thermometer to check until it’s 160-165
- tent with foil and rest for 10 mins
Frying:
- recommend cutting into strips if you go this route
- get the hottest pan you can find (cast-iron preferably)
- get cast-iron hot as shit
- each side for 4 mins or so depending on heat
- check pieces with thermometer, same deal -> tent and foil after 160