Grilled Chile-Lime Chicken

Name: Grilled Chile-Lime Chicken
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh cilantro; 1 clove garlic, finely chopped; 1 small jalapeño chile, seeded, finely chopped; 59 milliliters lime juice; 2 teaspoons grated lime peel; 1 teaspoons salt; 567 grams boneless skinless chicken breasts; 1 teaspoons sugar; 59 milliliters olive or vegetable oil

Grilled Chile-Lime Chicken is a gluten free and dairy free main course. One serving contains 287 calories, 30g of protein, and 17g of fat. This recipe serves 4. A mixture of cilantro, chicken breasts, jalapeño chile, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. The Fourth Of July will be even more special with this recipe.

Instructions

To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

Ingredients you will need

Marinade

Whole Chicken

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

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).

Ingredients you will need

Marinade

Whole Chicken

Juice

Equipment you will use

Grill

Equipment

Ingredients

Servings:

2Tbsps

chopped fresh cilantro 1clove

garlic, finely chopped 1small

jalapeño chile, seeded, finely chopped 59milliliters

lime juice 2teaspoons

grated lime peel 1teaspoons

salt 567grams

boneless skinless chicken breasts 1teaspoons

sugar 59milliliters

olive or vegetable oil

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Clos Amador Cava Tendre rosé with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.