1 Pound Chicken Breasts
1 tablespoon Ancho Chili Powder
1 1/2 teaspoons Sea Salt
Fresh Ground Pepper
1 tablespoon Vegetable Oil
Cut chicken breasts in half length wise. Tenderise on both sides with a meat hammer. Season on both sides with Ancho chili, salt, and pepper. Place the chicken in a Zip Lock bag and leave in a refrigerator for at least an hour, or over night.
Preheat a grill to 400 degrees F. Spray with vegetable spray, so chicken wont's stick to the grill. Add one tablespoon of vegetable oil right into the Zip Lock bag. Move the chicken around so its evenly coated with oil. Let the chicken come up to a room temperature for about 15 minutes.
Grill for 8-10 minutes, flipping once, depending on thickness of the chicken.
*Perfect on a salad, chicken burger, and much more.
You can prep it a day before and just grill it when you ready to eat. Ideal for a party.
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