Lime-Jalapeno Chicken

  • Serves: 8 servings, about 1.5 ounces each

  • Prep Time: 20 minutes
    Marinating Time: 1 hour


Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.


1/4 cup lime juice (about 2 limes)
2 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon ground cumin
1/4 teaspoon salt
1 jalapeno, sliced
1-1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed

Cooking Instructions

Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.

Preheat grill to high heat. Oil the grill rack (see Cook Tips). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

Cook's Tip

To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
2 g
Monounsaturated Fat
1 g
31 mg
46 mg
11 g
98 mg

Dietary Exchanges

2 very lean meat

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.