Ingredients Jump to Instructions ↓

  1. 1/4 cup lime juice, (about 2 limes)

  2. 2 tablespoons canola oil

  3. 1 tablespoon white vinegar

  4. 1 teaspoon ground cumin

  5. 1/4 teaspoon salt

  6. 1 jalapeno, sliced

  7. 1-1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed

Instructions Jump to Ingredients ↑

  1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. 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 Tip). 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.


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