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.
Tips & Notes
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.
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.
2 g fat
( 0 g sat , 1 g mono
31 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 11 g protein; 0 g fiber; 46 mg sodium; 98 mg potassium. Exchanges: 2 very lean meat