Ingredients
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1/3 cup olive oil or 1/3 cup vegetable oil
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1/4 cup lime juice
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4 garlic cloves, minced
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1 tablespoon fresh parsley or 1 teaspoon dried parsley flakes, minced
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon pepper
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6 (8 inch) flour tortillas or 6 (8 inch) taco shells, warmed
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4 boneless skinless chicken breast halves (1 1/4 pounds)
Instructions
- In a large resealable plastic bag or shallow glass container, combine the first 7 ingredients.
- Add chicken and turn to coat.
- Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade.
- Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear.
- Cut into thin strips; serve in tortillas or taco shells with desired toppings.