Low-Carb Grilled Fusion Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• Chopped fresh cilantro for garnish
• 1/4 cup olive oil
• 1 tsp. garlic puree
• 1 T rice vinegar
• 2 T fresh lime juice
• 1 tsp. Worcestershire sauce
• 1 tsp. grated ginger root or ginger puree from a jar
• 1/2 tsp. ground Chipotle Chile Powder
• 1/2 tsp. salt

Directions

1. Cut away any visible fat and any bits you do not want from the chicken breasts. Even out the breasts so they are a similar thickness, then make shallow crosswise cuts along each piece so the marinade can get into the meat and the thick sections cook more evenly.
2. Place the chicken in a zip-top bag or a plastic container with a tight-fitting lid, then add the marinade. Refrigerate for 4-6 hours, turning the chicken now and then if you can. You can leave it longer, even while you are gone for the day.
3. When it is time to grill, coat the grill with non-stick spray or brush it with an oil that can handle high heat. Heat the grill to medium hot, where you can hold your hand over it for only a few seconds. You can also cook this in a ridged stovetop grill pan or on a George Foreman Grill.
4. Arrange the chicken on the grill with the top side facing down, set on a diagonal, and cook for about 4 minutes, or until the edge lifts enough for you to see grill marks.
5. Turn the chicken pieces so they angle the opposite way, then cook about 4 minutes more, until the marks cross over each other.
6. Flip the chicken and cook the second side for about 4-8 minutes, until it feels firm, but not hard, when pressed with your fingers. The exact time depends on how cold the chicken is and how hot the grill runs. An Instant-Read Meat Thermometer is another way to check. The chicken should reach 165F/75C, keeping in mind that it will keep cooking a little after it comes off the heat.
7. Serve hot, with chopped cilantro over the top if you want it.