4 bonless, skinless, chicken breasts
2 cloves garlic, crushed
zest and juice of 2 limes
1 tsp chili powder
1/4 tsp crushed red pepper
Pound chicken breasts using the flat side of meat mallet. Place in a large resealable plastic bag. Mix the marinade ingredients and add to the bag. Toss to coat the chicken. Chill up to 24 hours, turning periodically. Grill on a hot grill. Cook abut 5 minutes, turn chicken over and continue to cook 5 minutes more. Cook until done. Season with salt and pepper to taste.
**Pounding the chicken breasts is not meant to get them too thin, merely to even them out so that they cook evenly and quickly.
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