We had some unseasonably warm weather this week, so grilling was a must. This made a nice, light dinner. The leftovers were great stuffed into pita bread.
2 tbsp fresh lime juice
1 tbsp dry white wine
3 tbsp olive oil
1 tbsp dried parsley
1 tsp dried oregano
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp pepper
4 boneless, skinless chicken breasts
Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Cucumber-Feta Salad. Add chicken to dish; cover and chill 30 minutes, turning breasts halfway thru.
Prep grill. Place chicken on grill over direct medium heat. Grill 6 minutes on each side or until internal temp is 170-175ºF. Remove chicken from grill, tent with foil and let rest 3-5 minutes. Serve with Cucumber-Feta Salad.