| | Directions | | In a large resealable plastic bag or container, combine the first eight ingredients. Add chicken and toss to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill chicken, uncovered, over medium heat until cooked throughout. Cut into thin strips; serve in tortilla or taco shells with toppings. Goes well with Mexican Rice. |
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| Ingredients | | - |  | 1/3 cup olive or vegetable oil |
| - | | 1/4 cup lime juice |
| - | | 4 garlic cloves, minced (jar of minced garlic works too) |
| - | | 1 teaspoon parsley flakes |
| - | | 1 teaspoon cumin |
| - | | 1 teaspoon oregano |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 4 boneless, skinless chicken breast halves |
| - | | flour tortillas, warmed |
| - | | toppings of your choice |
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