3chicken breastscut in half "filet" style to make 6 cutlets
⅓cupfresh lime juice
¼cupoilvegetable, olive, canola
1TBchili powder
1-2teaspoonminced garlicto taste
1teaspoonchipotle seasoning blend
1teaspoonsalt
½teaspoonblack pepper
½teaspooncumin
½teaspoononion powder
For the Pico
1cupwhite onionchopped (about half of a large onion)
1cupfresh tomatochopped (about one medium tomato)
½fresh jalapenoseeded and finely chopped
½or more to taste fresh cilantro, chopped
¼teaspoonsalt
Instructions
For the Chicken
Combine the lime juice, oil and all seasonings. Pour over the chicken cutlets, move the chicken around to make sure each piece is well coated. Cover and refrigerate for 30 minutes to 1 hour.
Heat grill to medium high. Cook chicken on both sides until the juices run clear and the center is no longer pink. Do not over cook. Cooking time will vary according to grill temperature and thickness of cutlets.
For the Pico
In a medium sized bowl, combine all ingredients well. Let sit at room temperature for at least 30 minutes before serving, stirring occasionally.