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

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.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear, 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 orange juice concentrate
  • 2/3 cup chopped onion
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 1 jalapeno pepper, seeded and diced
  • 2 teaspoons ground cumin
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon garlic salt
  • 2 garlic cloves, minced
  • 10 boneless skinless chicken breast halves
  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. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear, 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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