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Grilled Chili Lime Chicken




    5 boneless, skinless chicken breasts or thighs 4 dried red chiles 4 limes 3 tablespoons lime juice 1 jalapeno 2-3 cloves of garlic, crushed or finely diced 1/2 teaspoon salt Preparation: Rehydrate the chiles and puree them with the garlic, lime juice and the jalapeno. Slice the limes into 1/4 inch slices and and fold the slices into the chile mixture with salt. Coat the chicken with the mixture, cover and refrigerate for up to 8 hours. Toss on a hot grill and cook until the meat is no longer pink inside. Recipe from Chelsie Kenyon,

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