By Nancy's Pantry on September 05, 2011
Photo by breezermom
Photo by breezermom
"This recipe is from the LA Lite Cookbook. It sounds very similar to Tequila Lime Chicken, but without the tequila. This recipe will be my next grilled chicken dish to try."
Serving Size: 1 (123 g)
Servings Per Recipe: 4
"I cut the recipe in half and cut through the breast like suggested...this made enough for 4 servings...we really enjoyed the flavor...I used a whole jalapeno in hopes of getting the heat factor...but that didn't happen just got the flavor...I served this fajita style...after cooking I sliced in thin strips...served it with a homemade Mexican rice and refried beans...yummy...thanks for sharing your recipe...=)"
"This is an AWSOME recipe! I followed the directions for the marinade and added about a quarter cup of silver tequila (I don't measure most of the time). The flavors are complex and subtle. This is definitely a keeper!"
"Excellent yum factor. I let mine marinade for 4.5 hrs and got very well flavored chicken. The marinade takes a very few mins to mix up and them I just sealed the the chicken into the bag I mixed and marinade in. Then rubbed it all around and put it in the fridge until time for cooking. Really tasty served with coconut and lime rice and a simple green salad."
"Delightful and very quick recipe! Thin chicken cutlets were on sale at the store this morning so about five minutes to put together and forget till ready to grill, which was also quick because all the cutlets were the same size. The dollop of sour cream made a nice little garnish. We really enjoyed and will be making again next summer, thank for the post."
"The only thing I changed when making this absolutely delicious chicken dish was to use just 1/4 of a small jalapeno, since we're wimps when it comes to "chili-hot" stuff! Still loved the chicken, though, & would happily make it again! Thanks for sharing the recipe!"
"This was wonderful! Very refreshing and tangy. I gave mine a little more heat by adding diced up jarred jalapeno's (a little over 1/8 cup), and because it is January in NY, I baked in oven, would love to grill these though! I will make them again the right way, and I'm going to add them to my party appetizers collection, because I think they'd be great grilled on skewer's and served with (maybe) a tequila/mustard dipping sauce?"
"Loooved the cilantro. So that you know where I'm coming from here's a glimpse of my shopping list: cilantro, cilantro, cilantro, cilantro. Let's see if I have everything. Oh, one more thing...cilantro."
"I agree, it was moist and flavorful. I didn't have any cilantro and left off the sour cream. I marinated for 4 hours and baked in the oven. Very good! Made for Zaar Hits 1-2-3 Tag Game 2011."
"So delicious! Moist and flavorful. I was afraid the orange juice would be too prominent, but it isn't. This isn't spicy, so don't be afraid to make this if you are afraid of spice. Because the peppers are seeded, there isn't any heat, just flavor. Enjoyed this very much! I marinated for 2 hours, and these were perfect."