Lime-Jalapeno Chicken
Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Servings:
8 servings, about 1.5 ounces each
Ingredients
-
1/4 cup lime juice, (about 2 limes)
-
2 tablespoons canola oil
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1 tablespoon white vinegar
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1 teaspoon ground cumin
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1/4 teaspoon salt
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1 jalapeno, sliced
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1-1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed
Directions
1.
Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
2.
Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.
Tips:
To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
MAKE AHEAD TIP: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.
Nutrition information
Calories 71, Total Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 31 mg, Sodium 46 mg, Carbohydrate 1 g, Protein 11 g, Potassium 98 mg. Exchanges: Lean Meat 2
Percent Daily Values are based on a 2,000 calorie diet
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