Baja Fresh Style Grilled Chicken

Just made this tonight and it was SO good!  We chopped up the chicken into cubes and served it on flour and corn tortillas.  I also made some tilapia in a second bag, and it turned out really well too.  I think that tomorrow, the leftovers will end up on top of black beans and brown rice in homemade burrito bowls.  You can use whatever type of meat or fish you like, really.  I hear that Chipotle uses thighs but I'm a breast gal, myself.  Very easy and effortless, with a lot of flavor.

Side Note: This was originally titled "Chipotle Grilled Chicken" but Jason and I decided it didn't have quite enough kick to be worthy of that title.  So we scaled it down to Baja Fresh style.  Still very good, absolutely worth making, but the search continues for a Chipotle copycat recipe.

Baja Fresh Style Grilled Chicken
4 boneless, skinless chicken breasts
1 T. olive oil
2 t. chili powder
1 t. garlic powder
1 t. onion powder
1 t. cumin
1/2 t. oregano
1/2 t. black pepper
3/4 t. kosher or sea salt
fresh cilantro, optional
lime wedges, optional.

Put the meat in a gallon size Ziploc bag, add the oil, and then toss/turn to coat all of the meat.  Combine the spices, and then add them to the bag, seal it and toss and rub the meat until it is well coated.  Refrigerate for 4 hours or up to 24 hours.  Cook over direct heat for 5-6 minutes per side, until there is no pink in the middle.  Let it rest for a few minutes before chopping it up.  If you have some fresh cilantro to garnish with, and maybe some lime wedges (after squeezing the juice on top, yum!) then that would be pretty.  Enjoy!