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 jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)
To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
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.
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).
NOTE: Because everything is fresh, it is naturally gluten free. This is an excellent dish that you can marinate and freeze, for a quick meal later on.
I found this recipe on Tablespoon.com by Eat Better America. Yummm!
7 Comments Add yours
I might have to make this next week! I love the chili-lime flavor combination 😀 This could be delicious with a dash of honey as well!
Me too! Oooh, yes, a dash of honey would be great! Please let me know after you make it!
I definitely will!
So, I made this last night (with a few small changes, including subbing honey for the sugar) and it was yuuuuuuuum. Do you mind if I post it on my blog if I link back to your post?
Oh awesome! I am glad it turned out yumm! That would be great, please share………we all need good food!!! 🙂
Ok, I’ll be posting it Monday or Wednesday 😀