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Lime-Jalapeno Chicken

Source: © EatingWell Magazine
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Rating: 1.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  8 servings, about 1.5 ounces each
Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.

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.
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

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.
Lime-Jalapeno Chicken Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 servings, about 1.5 ounces each
Calories: 71
Fat. Total: 2g
Protein: 11g
Carbohydrates, Total: 1g
Sodium: 46mg
% Cal. from Fat: 25%
Cholesterol: 31mg
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Lillian Reviewed: 04/28/2009
Jalapeno? Where is it?
The recipe sounds great except that there is no indication as to how much jalapeno to use. It's not on the ingredients list, but is mentioned in the instructions.
25 people gave this Cheers. Click here to Cheer this review. Report Violation
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