Lime-Jalapeño Chicken

Lime-Jalapeño Chicken

6 Reviews
From: EatingWell Magazine, June/July 2005

Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa. It makes a great option for a taco party.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup lime juice, (about 2 limes)
  • 2 tablespoons canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 1 jalapeño, sliced
  • 1-1¼ pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed


  • Active

  • Ready In

  1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeño. 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.
  • 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.
  • Tip: 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.

Nutrition information

  • Serving size: about 1½ ounces
  • Per serving: 69 calories; 2 g fat(0 g sat); 0 g fiber; 0 g carbohydrates; 11 g protein; 2 mcg folate; 31 mg cholesterol; 0 g sugars; 0 g added sugars; 14 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 46 mg sodium; 98 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 lean meat

Reviews 6

July 03, 2016
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By: EatingWell User
Regular favourite This has become a regular favourite for us. Tasty, healthy and low fat. We just have it with mango salsa and Greek yoghurt in Pita bread. Pros: Easy to make, healthy, tasty,
March 23, 2012
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By: EatingWell User
Portion Sizes? I'd avoid marinating overnight with any acid, such as lime juice. Makes chicken mushy, grey and unappetizing. Pros: Good tasting appetizer Cons: 1.5 OZ (raw weight) isn't a dinner portion
May 19, 2010
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By: EatingWell User
I made this recipe and it was so yummy and healthy my friends ate it and said they really enjoyed it.
May 17, 2010
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By: cooking
My family really enjoys this chicken. We use it as a main course with Tex/Mex side dishes. I have a good international market in town so I can get good jalapenos and I grind fresh cumin from seed. I like to make a double recipe of the marinate. I place the chicken breasts and marinade in a zip lock bag and place it in the refrigerator for 3 to 4 hours. This chicken has a wonderful flavor from the lime and cumin flavor with a little bit of spice and heat from the jalapeno.
April 27, 2010
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By: EatingWell User
I'm on a really tight budget right now, and this dish really fits that need and my need to celebrate the cinco de mayo holiday. I have some really special friends that hail from Mexico, and this helps me celebrate their special holiday without breaking the bank, or without hurting my waistline, which is an added bonus. Viva la revelution!
November 11, 2009
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By: cms14344
We made this using one large chicken breast cut in half and marinated for 2 hours. The flavor was nice and not overwhelming. We ate the chicken as a part of the meal with a vegetable side; however, I think it would be perfect in a wrap as pictured also. Ours was not spicy at all even though I checked the jalapeno for heat prior to slicing it. I included the seeds in the marinade. I may add a second jalapeno next time. We like spicy foods. Easy and will make again.
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