If time permits, refrigerate the chicken in the marinade for up to 8 hours. Try this recipe with ancho or chipotle chili powder for more heat. Slice the chicken and serve over salad.
Recipe tags: chicken base, easy difficulty, main, chicken, grilling
| 2 Tbsp | vegetable oil |
| 1 tsp | Better Than Bouillon® Roasted Garlic Base |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tsp | lime zest |
| ¼ cup | lime juice |
| 2 tsp | chili powder |
| ½ tsp | crushed red pepper |
| ½ tsp | cayenne pepper |
| 2 tsp | brown sugar |
| ¼ cup | freshly chopped cilantro, optional |
| 4 | (6-ounce) boneless, skinless chicken breasts |
Preheat the grill to 425°F.
Add the vegetable oil, Roasted Garlic Base, Roasted Chicken Base, lime zest, lime juice, chili powder, red pepper, cayenne pepper, brown sugar, and cilantro to a large bowl and whisk to combine. Remove ¼ cup of the marinade. Add the chicken breast to the bowl and let marinate for 15 minutes.
Remove the chicken from the marinade and place directly onto the grill. Grill for 6 minutes, turn and baste with the reserved marinade. Continue to grill for 6 minutes more or until the internal temperature reaches 165°F.
Remove the chicken from the grill and serve immediately.