- Portion size 4 servings
In a small saucepan, heat oil over medium heat for 3 minutes or just until hot and oil begins to move on its own.
Meanwhile, in bowl, stir together minced garlic, jalape?epper, ground cumin, salt and pepper. Pour in hot oil. Whisk in lime juice and sherry. Let stand for 5 minutes. Add chicken breasts, turning chicken to coat. Let stand for 5 minutes. (Make ahead: cover and refrigerate for up to 24 hours.)
Reserving marinade, place chicken on greased grill over medium-high heat; brush with reserved marinade. Close lid and cook, turning once, for 10 to 12 minutes or until no longer pink inside.