Jalapeno-Lime Marinated Chicken
Jalapeno-Lime Marinated Chicken is a gluten free and dairy free main course. This recipe serves 10 and costs $1.58 per serving. One portion of this dish contains roughly 25g of protein, 3g of fat, and a total of 236 calories. A mixture of honey, garlic salt, skinless boneless chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so flavorful. 7 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. If you like this recipe, you might also like recipes such as Jalapeno And Lime Marinated Kale Tostada, Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa, and Jalapeno-lime Chicken.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 garlic cloves, minced
1/2 teaspoon garlic salt
2 teaspoons ground cumin
1/2 cup honey
1 jalapeno pepper, seeded and chopped
1/2 cup lime juice
2 teaspoons grated lime peel
2/3 cup chopped onion
1 cup thawed orange juice concentrate
10 boneless skinless chicken breast halves (4 ounces each)
Equipment:
measuring cup
ziploc bags
kitchen thermometer
paper towels
grill
tongs
Cooking instruction summary:
Directions In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 10 servings. Test Kitchen Tip Cut chicken breast halves in half again if serving a buffet with more than one entree choice. Guests are more likely to try different items. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Jalapeno-Lime Marinated Chicken in Test Kitchen Favorites 20042005, p139 Print Add to Recipe Box Email a Friend
Step by step:
1. In a 4-cup measuring cup, combine the first nine ingredients.
2. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade.
Nutrition Information:
covered percent of daily need
