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    Lime and Jalapeno Chicken

    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 breast, trimmed of fat, tenders removed


    Step 1
    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.
    Step 2
    Preheat grill to high heat. Oil the grill rack (see Tip). 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.

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