Ingredients
2 boneless skinless chicken breasts divided.
1 cup fresh lemon juice
zest of one lemon
3 cloves garlic chopped
1/2 cup olive oil
3 tbsp red pepper flakes
1/4 cup fresh chopped cilantro
1/4 cup fresh chopped parsely
salt/pepper to taste
2 avacadoes slced in thin wedges
Sour cream
cilantro for garnish
1 cup sharp cheddar grated
Preparation
combine lemon juice,lemon zest, olive oil, garlic, pepper flakes, cilantro, parsley, salt and pepper in small mixing bowl. mix well. rinse chicken and pat dry with paper towel. I like to use ziplock baggies instead of tupperwear, this helps cover the chicken thoroughly. Add chicken and marinade. Marinate at least six hours, I prefer overnight in refrigerator.
Grill chicken on low heat as not to burn, I use a convection type gas grill. (indirect heat) baste chicken with remaining marinade first half of cooking time.
When chicken is done top each breast two pinches of cheese, turn off grill and let chicken stand with lid on for two minutes. remove chiken and trasnfer to serving plate, top each breast with 3 avacodo sclices and a dollop of sour cream next to the avacado but still on the breast, this lets you use as litlle or as much as desired top entire plate lightly with remaining cilantro for garnish.
