Grilled chicken chili and lime


2 c. tsp (10 mL) lime zest, grated

¼ t. (50 mL) lime juice

¼ t. (50 mL) olive oil or vegetable oil

2 c. tablespoons (30 mL) chopped fresh coriander

½ c. tsp (2 mL) sugar

½ c. tsp (2 mL) salt

1 small jalapeno pepper, seeded and finely chopped

1 clove garlic, finely chopped

4 chicken breasts, boneless, skinless (1 ¼ lb/625 g)


To prepare the marinade, combine all ingredients except chicken in a glass dish or shallow plastic bag or in a resealable plastic food.

Place each chicken breast, smooth side down, between sheets of plastic wrap or waxed paper. Gently soften with the flat side of a meat mallet or rolling pin until they are about ¼ inch (6 mm) thick.

Add Boneless chicken to marinade; turn to coat. Cover dish or seal the bag. Refrigerate at least 30 minutes, but not more than 24 hours.

Light the barbecue charcoal or gas. Remove chicken from marinade; discard marinade. Close the grill lid and grill chicken over medium heat for 8 to 10 minutes, turning once, or until juice of chicken is no longer pink when cut in the center to place thickest (170 ° F/76 ° C).


Preparation: 20 min

Cooking time: 50 min

Makes: 4 servings

* The secret of this juicy and flavorful chicken is in the marinade with lime and chili.

* If you don't like the taste of coriander marinade, use chopped fresh parsley.

For best results: To use the remaining marinade as a sauce, boil 1 minute to kill bacteria that may have been transferred by the chicken.


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