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Grilled Chile-Lime Chicken

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Grilled Chile-Lime Chicken
  • Prep 20 min
  • Total 50 min
  • Servings 4
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A lime and chile marinade is the secret to this juicy and flavorful chicken.
Updated Aug 29, 2014

Ingredients

  • 2 teaspoons grated lime peel
  • 1/4 cup lime juice
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 small jalapeño chile, seeded, finely chopped
  • 1 clove garlic, finely chopped
  • 4 boneless skinless chicken breasts (1 1/4 lb)

Steps

  • 1
    To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
  • 2
    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. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
  • 3
    Heat coals or gas grill for direct heat. 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).

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t care for the taste of cilantro in the marinade, try using chopped fresh parsley instead.
  • tip 2
    To use the leftover marinade as a sauce, boil it for 1 minute to destroy any bacteria that may have been transferred to it from the chicken.
  • tip 3
    No time to make the marinade? Purchase a tequila lime marinade to use instead.

Nutrition

175 Calories, 7 g Total Fat, 27 g Protein, 0g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
175
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
75 mg
Sodium
140 mg
Potassium
220 mg
Total Carbohydrate
0g
Dietary Fiber
0g
Protein
27 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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