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Jalapeno-Lime Marinated Chicken

 Jalapeno-Lime Marinated Chicken
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
10 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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)


  • 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 meat thermometer reads 170°,
  • basting frequently with the reserved marinade. Yield: 10 servings.

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Jalapeno-Lime Marinated Chicken (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.