Chili Lime marinated chicken with Asparagus

The salsa really caps this off nicely.

I enjoyed the Ensenada Chicken Platter from Red Robin quite a bit and decided I'd try to make a version of it at home. I found a great recipe for marinade online and we tried it out last night to positive results. This makes for very juicy, flavorful chicken and it paired well with salsa and asparagus.

Prep time: 2 hours (including marinating)

This recipe is for 2 boneless chicken breasts. Clean the fat off, put between several sheets of plastic wrap and pound them out flat to about 1/2 inch thickness with the flat side of a tenderizer.

Chili Lime marinade ingredients:

Chili Lime marinade

• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 2 tbsp lime juice
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. paprika
• 1 tsp chili powder
• pinch of salt
• pinch of cayenne pepper
• pinch of black pepper

Combine the olive oil, red wine vinegar and lime juices in a bowl. Add all other ingredients and whisk together.  Pour marinade over the chicken and marinade in a gallon size zip lock bag or in a small casserole dish.  You should leave the chicken in the marinade at least an hour for better flavor.

I grilled these 2 chicken breasts on the BBQ (about 3-4 minutes per side) - and tossed on some asparagus we had to grill it up as well.

A final touch - a small cup of Trader Joe's "Salsa Authentica" to dip the chicken in, which really brought the whole thing together.  A decent replication of the Red Robin dish, but without any ranch, cheese-covered side salad, etc.

Mmmm. Juicy chicken!