• To prepare your chicken breasts, trim any excess fat or tendons, then place in a Ziplock bag or between two sheets of plastic wrap. Using a meat tenderizer, rolling pin, or the bottom of a mason jar, give the chicken a few good whacks on the thickest parts.
• In a small bowl combine the avocado oil, lime juice, garlic, brown sugar, chili powder, cumin, cayenne, and chili in adobo sauce. Mix well until combined.
• Pour the marinade over the prepared chicken in the Ziplock bag (or a large mixing bowl) making sure you coat all sides of the chicken evenly. Transfer to the refrigerator and let the chicken marinate for 2-24 hours.

How to Grill the Chicken

• Preheat the grill. Scrape and clean the grill if necessary, then spray with nonstick cooking oil.
• Remove the chicken breasts from the Southwest chicken marinade using tongs and place on a plate. Salt and pepper each side, then transfer to the preheated grill, smooth side down.
• Close the lid and grill at about 375 degrees for about 4-5 minutes, or until golden brown. Flip each breast over and cook for an additional 4-5 minutes, or until the internal temperature is 165 degrees F.
• Remove chicken from the grill and place on a plate. Let rest for about 5 minutes to let the juices redistribute, then squeeze with fresh lime juice just before serving. Enjoy!