Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.
|Prep Time:||20 minutes|
|Ready in:||1 hour 20 minutes (including 1 hour marinating time)|
|Yield:||8 servings, about 1.5 ounces each|
|Ease of Prep:||Easy|
|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|
- 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.
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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.
|Servings Per Recipe: 8|
|Amount Per serving|
|Calories:||71 cal||Carbohydrate Servings:||0|
|Carbohydrates:||1 g||Dietary Fiber:||0 g||Cholesterol:||31 mg|
|Fat:||2 g||Sodium:||46 mg||Saturated Fat:||0 g|
|Protein:||11 g||Potassium:||98 mg||Monounsaturated Fat:||1 g|
|Exchanges:||2 very lean meat|