1/4 cup(s) lime juice
2 tablespoon oil, canola
1 tablespoon vinegar, white
1 teaspoon cumin, ground
1/4 teaspoon salt
1 pepper(s), jalapeno, sliced
1 1/4 pounds chicken, breast, boneless, skinless, tenders removed
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. 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.
To make ahead: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day.
Calories: 71 Total Fat: 2 g Cholesterol: 31 mg Carbohydrate: 1 g Protein: 11 g