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 to 1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed
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.
Tip: To oil 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
71 calories; 2g total fat; 0g total saturated fat; 31mg cholesterol; 46mg sodium; 1g carbohydrates; 0g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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