Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.
2 very lean meat
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons canola oil
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 jalapeno, sliced
- 1-1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed
Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
Preheat grill to high heat. Oil the grill rack (see Cook Tips). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.
To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.