Grilled Chile Lime Chicken

A lime and chili marinade is the secret to this juicy and flavourful chicken. ...MORE + LESS -

2 tsp (10 mL) grated lime peel

1/4 cup (50 mL) lime juice

1/4 cup (50 mL) olive or vegetable oil

2 tbsp (30 mL) chopped fresh cilantro

1/2 tsp (2 mL) sugar

1/2 tsp (2 mL) salt

1 small jalapeno chile, seeded, finely chopped

1 clove garlic, finely chopped

4 boneless skinless chicken breasts (1 1/4 lb/625 g)

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1

To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
2

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
3

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when centre of thickest part is cut (170ºF).

Substitution: If you don't care for the taste of cilantro in the marinade, try using chopped fresh parsley instead.
Success: To use the leftover marinade as a sauce, boil it for 1 minute to destroy any bacteria that may have been transferred to it from the chicken.
Time Saver: No time to make the marinade? Purchase a tequila lime marinade to use instead.