Rating: 4.67 stars
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Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa. It makes a great option for a taco party.

Source: EatingWell Magazine, June/July 2005




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

about 1 1/2 ounces
69 calories; protein 11.4g; carbohydrates 0.2g; sugars 0.1g; fat 2.2g; saturated fat 0.4g; cholesterol 31.3mg; vitamin a iu 13.6IU; vitamin c 1.1mg; folate 1.8mcg; calcium 6.3mg; iron 0.4mg; magnesium 10.9mg; potassium 97.7mg; sodium 45.6mg.

2 lean meat