Grilled Chile-Lime Chicken
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  • 2 teaspoons grated lime peel
  • 11/4 cup lime juice
  • 11/4 cup olive or vegetable oil
  • 12 tablespoons chopped fresh cilantro
  • 11/2 teaspoon sugar
  • 11/2 teaspoon salt
  • 11 small jalapeño chile, seeded, finely chopped
  • 11 clove garlic, finely chopped
  • 14 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.
  • 12 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.
  • 13 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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