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Lime-Jalapeño Chicken


Lime-Jalapeño Chicken
60 mls (2 limes) lime juice
2 tablespoon(s) canola oil
1 tablespoon(s) white vinegar
1 teaspoon(s) ground cumin 1/4 teaspoon(s) salt 1 jalapeño, sliced
1 pound(s) boneless, skinless chicken breasts, trimmed of fat, tenders removed.


Whisk lime juice, oil, vinegar, cumin, and salt in a small bowl. Stir in jalapeño. 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 Tips & Techniques). 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.

Tips & Techniques

To oil a grill: Oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Make-ahead Tip: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

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