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Kettle Grill
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Garlic Chicken
4 boneless skinless chicken breast halves 1 cup picante sauce 2 tablespoons vegetable oil 1 tablespoon lime juice 2 cloves garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon salt additional picante sauce
Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken to 1/4−inch thickness, using a meat mallet; cut into 1−inch pieces. Place in a shallow container. Combine next 7 ingredients, mixing well. Pour over chicken; cover and chill 1−2 hours.
Thread chicken onto skewers; cook over hot coals 6−8 minutes or until done, turning occasionally and basting with remaining marinade. Serve with additional picante sauce.
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