Add all marinade ingredients to your food processor. Pulse until finely chopped, scraping down sides several times. Remove and reserve 2 tablespoons for basting (if making salad, you will use 1 tablespoon for basting, 1 tablespoon for dressing).

Add the remaining marinade to a shallow dish or large freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 2-10 hours.

When ready to cook, remove chicken from fridge and let sit at room temperature 20-30 minutes.

Heat one tablespoon olive oil in a large non-stick skillet or grill pan over medium high heat. Once very hot, drain chicken from marinade, pat off excess and add to skillet.

Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through.

Remove chicken to cutting board and baste with reserved 2 tablespoons marinade. Garnish with additional lime juice to taste if desired. Let rest 5 minutes before slicing.

Grease and preheat the grill to medium heat, 375-450°F.

Drain chicken from marinade, pat off excess and add to grill. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)

Remove chicken to cutting board and baste with reserved 2 tablespoons marinade. Garnish with additional lime juice to taste if desired. Let rest 5 minutes before slicing.