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Mexican Grilled Chicken
Mexican Grilled Chicken

Mexican Grilled Chicken

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breasts (about 2 pounds)
Olive oil
Kosher salt and freshly ground black pepper
1 Tbsp cayenne pepper
4 pinches freshly ground cumin
1/4 cup shredded Monterrey Jack cheese
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Let's Make It
1
Brush chicken with olive oil. Season both sides liberally with kosher salt and freshly ground black pepper, cayenne, and the cumin. Set aside.
2
Heat about 28 charcoal briquettes using a chimney starter. Once hot, disperse evenly around the bottom of the grill. Reapply grate.
3
Add chicken breasts. Cook, turning often, until internal temperature reaches 165 degrees F. Remove to a plate and cover with aluminum foil. Let rest 10 minutes before serving.
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