Lime-Jalapeno Chicken
1/4 cup lime juice 2 tablespoons canola oil 1 tablespoon white vinegar 1 teaspoon ground cumin 1/4 teaspoon salt 1 jalapeno, sliced 1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed
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 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.
Yield: 8 servings
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