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.
Lime, cumin and garlic went together so well! Jalapeno was mild and spicy. Added the recipe to my favorites.
Very good and moist for us. I baked 2 chicken breasts in the oven for 20 minutes and it was perfect! I upped the garlic to 4 cloves. Made for Zaar Cookbook Tag Game 2011.
3.5 WW Points. This is great! We enjoyed the spicy tart flavor. I cooked them on my George Foreman grill. Worked wonderful. I did cut the recipe in half and marinated for 5 hours. They came out nice and moist. Added some chopped cilantro on top. Yummy! I will be making these again. Thanks PaulaG for another great recipe.
This was good, think it was missing something for our taste however. Thanks for posting. Vicki
Loved this!! After only 3 hours of marination the flavors kicked in nicely. (I used chicken tenders) I split the citrus juice/zest 1/2 lime/lemon since all lime does not agree with my tastebuds. I also added dried arbol chilies to make it hot!! Once I took them off the grill, I could not stop eating them!! Thank you for the recipe a repeat for sure!!
My chicken was not quite thawed when I started the marinade. Two hours at room temperature was just right to complete the thaw and thoroughly flavor the chicken (I did check the temperature of it regularly for health safety reasons). We grilled it about 5 minutes per side, and it was perfectly done and moist. I loved the marinade flavor, and just garnished with a little cilantro. There were no leftovers. Thanks for sharing this, Paula.