6 boneless, skinless chicken breast halves
1/4 C. fresh lime juice
1/4 C. olive oil
3 cloves garlic, minced
2 Tbsp. chopped fresh cilantro, plus 12 sprigs for garnish
1 1/2 tsp. firmly packed brown sugar
1 1/2 tsp. kosher salt
1 tsp. ground cumin
1 tsp. freshly ground black pepper
1 1/2 cups favorite salsa
1 C. Sour Cream
Veg. Oil for brushing grill grates
Pound chicken until it is about 1/2 inch thick. Place chicken in ziploc bag or a shallow dish.
Prepare the marinade combining lime juice, olive oil, garlic, cilantro, sugar, salt, cumin, and pepper. Whisk until thoroughly blended.
Pour the marinade over the chicken, coating all sides well.
Refrigerate for 1-3 hours. Remove from refrigerator 30 minutes before grilling.
Grill chicken.
Remove chicken from grill and transfer to warmed dinner plates or a large platter. Spoon some salsa over each portion, followed by a dollop of sour cream. Garnish with cilantro sprigs. Serve immediately.
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