Ingredients
1/3 cup olive oil1/4 cup lime juice4 garlic cloves, minced1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon salt, optional1/4 teaspoon pepper4 boneless skinless chicken breast halves (1-1/4 pounds)6 flour tortillas (8 inches) or taco shells, warmedToppings of your choice
Preparation
In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally.
Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut into thin strips; serve in tortilla or taco shells with desired toppings.
