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Grilled Chili-Lime Chicken
RECIPE BY: Gatorbek
This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!
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Ingredients
Directions
1
Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.2
Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.3
Leftovers can be sliced and frozen to be used later in other recipes. (See above).
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Featured Reviews for This Recipe
From: TeresaS
On May 7, 2008
Well... We just have to give this a 5 star rating! It is just delicious! Very tasty, easy to make, great to eat! What more do you need!. The chicken came out nice and moist. We cooked it on the grill! Very, very good. Thanks for posting.
From: MsSally
On Apr 28, 2008
Bek, this is great. I made this on Saturday and served it with my family standby grilled squash, then Sunday we had this in a salad with tomatoes, bacon bits, cheddar cheese, cukes, corn and of course ranch dressing. SOOO yummy. I will defiantely make this again.
From: Lauralie41
On Apr 23, 2008
Very good chicken breast! I marinated them for about 4 hours and DH cooked them outside on the grill. Did use parsley instead of cilantro and my package of chicken only had 3 breasts. Will definitely make this again and double the recipe for fajitas.
From: justcallmetoni
On Apr 13, 2008
These were so good. I let my chicken breasts marinate for 2 hours and 50 minutes - close but it was late. The flavors were well blended and oh so good. My batch had a little extra cilantro because I initially chopped more than I needed. Also only used a teaspoon of oil. Wouldn't change a thing here. Made for the Game Room's *Spring Spectacular*.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 4 servings |
||
| Calories 234 | ||
| Calories from Fat 109 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.2g | 18% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 98mg | 4% | |
| Potassium 385mg | 11% | |
| Total Carbohydrate 3.2g | 1% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.5g | ||
| Protein 27.8g | 55% | |
| Vitamin A 648mcg | 12% | |
| Vitamin B6 0.7mg | 36% | |
| Vitamin B12 0.4mcg | 7% | |
| Vitamin C 7mg | 13% | |
| Vitamin E 1mcg | 4% | |
| Calcium 33mg | 3% | |
| Iron 1mg | 10% | |
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