Ingredients

• 6 boneless, skinless chicken breast halves
• 2 cloves Catch a Fire Cajun Garlic, minced
• 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons onion powder
• 2 teaspoons freshly grated lime zest
• 1 teaspoon oregano, chopped
• 1/2-1 teaspoon Ghost Pepper Flakes
• kosher salt and freshly ground pepper, to taste

Directions

1. Generously season both sides of chicken with salt and pepper and transfer to a large, re-sealable bag.
2. In a small bowl, whisk together Extravagonzo Roasted Garlic Culinary Oil, lemon juice, Catch a Fire Cajun Garlic,, onion powder, lime zest, oregano and Ghost Pepper Flakes.
3. Pour marinade into plastic bag, seal and move bag around so that chicken is completely coated.
4. Refrigerate chicken for 1-4 hours.
5. When ready, preheat grill (or griddle) to medium-high and cook chicken breasts, flipping in the middle, until no longer pink. 6-8 minutes total.
   Note: after flipping, drizzle a little of remaining marinade over the top.