Lime-Jalapeno Chicken
http://www.eatingwell.com/recipes/lime_jalapeno_chicken.html
From EatingWell: June/July 2005Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.
8 servings, about 1.5 ounces each | Active Time: 20 minutes | Total Time: 1 hour 20 minutes (including 1 hour marinating time)
Ingredients
- 1/4 cup lime juice, (about 2 limes)
- 2 tablespoons canola oil
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 jalapeno, sliced
- 1-1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed
Preparation
- 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.
- 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.
Nutrition
Per serving : 71 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 31 mg Cholesterol; 1 g Carbohydrates; 11 g Protein; 0 g Fiber; 46 mg Sodium; 98 mg Potassium
Exchanges: 2 very lean meat
Tips & Notes
- 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.
- 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.