Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.Ingredients
Total Time: 1 hour 20 minutes (including 1 hour marinating time)
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
Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.
8 servings, about 1.5 ounces each
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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 2 very lean meat
- Carbohydrate Servings