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Lime-Jalapeno Chicken

June/July 2005

Your rating: None Average: 3.9 (57 votes)

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



READER'S COMMENT:
"I made this recipe and it was so yummy and healthy my friends ate it and said they really enjoyed it. "
Lime-Jalapeno Chicken Recipe

Makes: 8 servings, about 1.5 ounces each

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Total 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

  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 & 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; 0 g added sugars; 11 g protein; 0 g fiber; 46 mg sodium; 98 mg potassium.

Exchanges: 2 very lean meat



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