I designed this recipe after tasting the Tex-Mex dishes in San Antonio. It closely resembles pollo ala plancha; chicken marinated in lime juice and annoto seeds (which are impossible to find here)
boneless, skinless chicken breasts
mild or medium tomato salsa (very hot salsa overwhelms it)
marinade chicken breast in the juice of 4 or 5 limes,(per 1 - 1/12 lb. pkg. of chicken) chili powder and cilantro to taste and add just enough water to cover. marinade overnight or at least 4 or 5 hours.
grill the chicken over mesquite (preferred) or a gas grill that allows for mesquite wood chips.
use the remaining marinade to baste.
serve with any store bought or homemade tomato salsa spread on top of the chicken.
serve with a favorite package or homemade rice mix; preferrably something that goes with Tex-Mex like Spanish rice or red beans and rice.
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