Saturday, February 4, 2012
Grilled Chile Lime Chicken - GO GIANTS!
Even though the picture doesn't look very appetizing this was so moist and flavorful and it only took a few minutes to prepare. Sometimes chicken gets dried out on the grill but with this marinade it doesn't. Serve with rice and beans and you have a filling, delicious meal that is easy enough to make after a long day at work, like my daughters have every day. I have long days at work sometimes but my commute is much better than theirs since my office is in my house. I think they are sometimes envious of that. I found this at www.bettycrocker.com.
2 tsp grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tbsp chopped fresh cilantro
1/2 tsp sugar
1/2 tsp salt
1 small jalapeno chile, seeded and finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts
To make the marinade mix all ingredients except chicken in a bowl. If you do not like cilantro you can substitute parsley instead.
Pound chicken breasts between wax paper with a meat mallet or rolling pin until about 1/4 inch thick. Pour marinade into a resealable plastic bag and add chicken. Refrigerate 30 minutes but no longer than 24 hours.
Heat grill. Remove chicken from marinade and discard marinade. Cook chicken over medium heat for 8 to 10 minutes turning once or until juice of chicken is clear when center of thickest part is cut or 170 degrees on a meat thermometer.