Pechuga A La Parilla - cooking recipe

Ingredients

8 (6 ounce) boneless skinless chicken breast halves
Marinade
1 1/2 teaspoons cumin
1/2 cup lime juice
1 teaspoon cayenne
1 1/2 tablespoons salt
1 cup honey
2 tablespoons dried oregano (6 T. fresh)
1/4 cup chopped cilantro
1 cup olive oil
2 jalapeno peppers, seeded, deveined, and finely chopped
3 garlic cloves, crushed then finely chopped
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 red onions
2 large tomatoes
2 limes (garnish)

Preparation

Combine the ingredients for the marinade.
Place the chicken in the marinade,turning to cover all sides.
Cover and marinate at least 3 hours or overnight.
Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
Peel and slice the onions into 1/2 inch slices.
Slice the tomatoes into 1/2 inch slices.
Preheat gas or charcoal grill.
Add soaked hickory chips if desired.
Remove chicken breasts from marinade;reserve marinade.
Grill chicken breasts until done.
Transfer to serving platter and keep warm.
Place the vegetables on the grill and brush generously with reserved marinade.
Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
Cook all vegetables except for the tomatoes on both sides.
While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
Garnish with lime slices and cilantro sprigs.
Serve immediately.