Add all marinade ingredients to your food processor. Pulse until finely chopped, scraping down sides several times. Remove and reserve 2 tablespoons for basting. Add the remaining marinade to a shallow dish or large freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 2 to 10 hours.
When ready to cook, remove chicken from fridge and let sit at room temperature 20 to 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 to 4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4 to 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 for 5 minutes before slicing.
If grilling, grease and preheat the grill to medium heat, 375 to 450°F. Drain chicken from marinade, pat off excess and add to grill. Grill chicken undisturbed for 5 to 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 for 5 minutes before slicing.
