Lime-Jalapeno Chicken

June/July 2005

Your rating: None Average: 3.9 (67 votes)

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

"I made this recipe and it was so yummy and healthy my friends ate it and said they really enjoyed it. "
Lime-Jalapeno Chicken

Makes: 8 servings, about 1.5 ounces each

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  • 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


  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.


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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