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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Tangy, mildly spicy and tender. Eating Well (June/July 2005). Makes good tacos with Mexican Coleslaw or Mango-Radish Salsa. Ingredients:
1/4 cup fresh lime juice (1 to 2 limes) |
2 tablespoons canola oil |
1 tablespoon white vinegar |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1 jalapeno pepper, sliced |
1 lb boneless skinless chicken breast, fat trimmed and tenders removed |
Directions:
1. In a glass measuring cup, whisk lime juice, oil, vinegar, cumin, and salt. Stir in jalapeno.
2. Place chicken in a shallow baking dish and pour marinade over it.
3. Cover for at least 1 hour or overnight, turning once.
4. Preheat grill to high heat and oil the grill rack.
5. Grill the chicken until cooked through and no longer pink in the middle, depending on thickness, 3 to 4 minutes or longer per side.
6. Let cool slightly.
7. Slice thinly crosswise.
8. Serve warm or chilled.
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