Ingredients - 1/4 cup(s) lime juice
- 2 tablespoon oil, canola
- 1 tablespoon vinegar, white
- 1 teaspoon cumin, ground
- 1/4 teaspoon salt
- 1 pepper(s), jalapeno, sliced
- 1 1/4 pounds chicken, breast, boneless, skinless, tenders removed
Preparation 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. To make ahead: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving. | Prep Time: 1 h Cook Time: 10 mins Total Time: 1 h 10 mins
 Serving(s)
 Most Popular
Nutrition Facts Amount Per Serving Calories: 71 Total Fat: 2 g Saturated Fat: 0 g Cholesterol: 31 mg Sodium: 46 mg Total Carbohydrate: 1 g Dietary Fiber: 0 g Protein: 11 g |
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