Lime-Jalapeno Chicken

 

Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.

8 servings, about 1.5 ounces each

Active Time: 20 minutes
Total Time: 1 hour 20 minutes (including 1 hour marinating time)

Ingredients

• 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

 

Preparation

1. 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.
2. 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.

Nutrition

Per serving: 71 calories; 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