Wednesday, May 18, 2011

Grilled Chile-Lime Chicken


This will be wonderful with my cilantro-lime rice!

Grilled Chile-Lime Chicken

Prep Time:20 min

Start to Finish:50 min

makes:4 servings


2

teaspoons grated lime peel

1/4

cup lime juice

2

tablespoons olive or canola oil

2

tablespoons chopped fresh cilantro

1/2

teaspoon sugar

1/2

teaspoon salt

1

small jalapeƱo chile, seeded, finely chopped

1

clove garlic, finely chopped

4

boneless skinless chicken breasts (1 1/4 lb)


1.

To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.

2.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

3.

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

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