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:

Quickview
236k Calories
25g Protein
3g Total Fat
27g Carbs
12% Health Score
Limit These
Calories
236k
12%

Fat
3g
5%

  Saturated Fat
0.66g
4%

Carbohydrates
27g
9%

  Sugar
25g
28%

Cholesterol
72mg
24%

Sodium
250mg
11%

Get Enough Of These
Protein
25g
50%

Vitamin B3
12mg
61%

Vitamin C
47mg
57%

Selenium
36µg
52%

Vitamin B6
0.93mg
47%

Phosphorus
263mg
26%

Potassium
663mg
19%

Vitamin B5
1mg
18%

Folate
52µg
13%

Vitamin B1
0.16mg
11%

Magnesium
43mg
11%

Vitamin B2
0.15mg
9%

Zinc
0.8mg
5%

Iron
0.91mg
5%

Copper
0.09mg
5%

Manganese
0.09mg
4%

Vitamin B12
0.23µg
4%

Vitamin E
0.51mg
3%

Vitamin A
168IU
3%

Calcium
25mg
3%

Fiber
0.6g
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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