GRILLED CHICKEN PARILLA
Don Pablo's Mexican Restaurant Recipe
4-6 (4 oz) chicken breasts
1 tablespoon Lawry's seasoned salt
1 bunch cilantro
Wash cilantro under cold running water. Rinse thoroughly and shade to remove excess water. Combine 1 fresh squeeze lime juice, Lawry's seasoned salt, and fresh chopped cilantro in medium size mixing bowl. Mix well with whisk or fork. Add chicken breasts to mixture and toss until well-coated with marinade. Grill over live mesquite wood or broil in oven.