Jalapeno-Lime Marinated Chicken Recipe

4.5 1 2
Jalapeno-Lime Marinated Chicken Recipe
Jalapeno-Lime Marinated Chicken Recipe photo by Taste of Home
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Jalapeno-Lime Marinated Chicken Recipe

Read Reviews
4.5 1 2
Publisher Photo
The marinade adds a zesty taste and makes the chicken very tender. I think this is the perfect recipe for a summer picnic. —Coleen Martin
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1 cup thawed orange juice concentrate
  • 2/3 cup chopped onion
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon garlic salt
  • 2 garlic cloves, minced
  • 10 boneless skinless chicken breast halves (4 ounces each)

Directions

In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with the reserved marinade. Yield: 10 servings.
Test Kitchen Tip Cut chicken breast halves in half again if serving a buffet with more than one entree choice. Guests are more likely to try different items.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno-Lime Marinated Chicken in Test Kitchen Favorites 2004 2005, p139

Nutritional Facts

1 each: 193 calories, 3g fat (1g saturated fat), 63mg cholesterol, 116mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 very lean meat, 1 starch.

  • 1 cup thawed orange juice concentrate
  • 2/3 cup chopped onion
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon garlic salt
  • 2 garlic cloves, minced
  • 10 boneless skinless chicken breast halves (4 ounces each)
  1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with the reserved marinade. Yield: 10 servings.
Test Kitchen Tip Cut chicken breast halves in half again if serving a buffet with more than one entree choice. Guests are more likely to try different items.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno-Lime Marinated Chicken in Test Kitchen Favorites 2004 2005, p139

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lisaann46 User ID: 762532 79021
Reviewed Apr. 2, 2013

"This was perfect, I followed the recipe and grilled the chicken. It was soooo juicy, and not spicy at all with the jalapeno in it"

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