Lime-Jalapeno Chicken

From EatingWell: June/July 2005 — Subscribe Now!

Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.

READER'S COMMENT:

"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...

8 servings, about 1.5 ounces each

Active Time: 20 minutes

Total Time: 1 hour 20 minutes (including 1 hour marinating time)

Nutrition Profile

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.

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.

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