I was reading the intro of this recipe and realized that yes, now I have tried it and even posted a picture so I decided to update. This is an easy recipe that is heart healthy. The recipe was in an issue of Diabetic Cooking.
- 1 tablespoon olive oil
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon ground cumin
- 2 -3 cloves garlic, peeled and minced
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- 1 lb boneless skinless chicken breast half
- 1 sliced jalapeno pepper, for garnish
- sliced black olives, for garnish
- Combine the oil, lime zest, lime juice, jalapeno, cumin, minced garlic, pepper and salt in a resealable plastic bag.
- Place chicken in bag and press to remove excess air; seal tightly.
- Turn bag over several times in order to coat chicken with mixture.
- Chill 30 minutes or up to 8 hours.
- Preheat grill, oven broiler or indoor grill to medium high heat.
- Place the chicken on grill or in broiler pan.
- Cook 12 to 15 minutes or until chicken is no longer pink and juices run clear when pierced with a fork, turning twice to get grill marks.
- Garnish with jalapeno slices and black olives if desired.
- Please note: When handling jalapeno peppers take caution.
- They can sting and irritate the skin; wear rubber gloves when handling and do not touch face or eyes.
- Wash hands throughly with soap and water after handling.
- The time to make does not include the marinade time.
I was looking for a marinade to "kick-up" chicken for soft tacos. This recipe did the trick! I did add onion (fresh, not powder) and marinaded overnight for 8 hours. The result was very moist and delicious. One reviewer on here thought the chicken was too dry, but I suspect that person erred in cooking either with too high of heat or for too long.
Came out great, baked in the oven at 350 degrees. Baked uncovered for the last 15 minutes and added salsa and a little cheddar cheese on top! Served with black bean and corn quinoa!
This was absolutely delicious! The flavor is amazing. I love spicy food. In fact, if it was up to me, I'd put hot peppers in just about everything, but my fiance isn't too fond of spicy stuff. This wasn't too spicy at all. I got just the right amount of heat and flavor from the jalapeno. Mostly flavor! It was very easy, too. I marinated 2 chicken breasts for about 2-3 hours and then cooked it on my cast iron griddle. I grilled up some chopped jalapeno, yellow onion, yellow and red bell pepper and garlic along side. While the chicken and vegetables were cooking, I was squeezing lime juice on top every so often. I served it over some mixed rice (texmati white, brown, wild and red) and my fiance and I couldn't get over how great it was. I will definitely be making this again (and again and again) and maybe next time I will use it in some soft tacos as another person said! Thanks for sharing this recipe! I shared my photo, also.