Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 limes, juiced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 jalapeño peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Special Equipment Needed:
- Grill or grill pan
- Meat thermometer
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, jalapeños, cumin, chili powder, salt, and pepper.
3. Place chicken breasts in a large resealable plastic bag and pour marinade over chicken. Seal bag and massage marinade into chicken. Let marinate in the refrigerator for at least 30 minutes.
4. Remove chicken from marinade and discard excess marinade.
5. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F.
6. Remove chicken from grill and let rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes
- Cooking time: 15-20 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 3g
- Protein: 35g
Substitutions for ingredients:
- Jalapeño peppers can be substituted with any other type of chili pepper.
- Lime juice can be substituted with lemon juice.
Variations:
- Add sliced onions and bell peppers to the marinade for a fajita-style chicken.
- Use the same marinade for shrimp or steak.
Tips and Tricks:
- Make sure to let the chicken rest before slicing to allow the juices to redistribute.
- For a spicier dish, leave the seeds in the jalapeño peppers.
Storage Instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place chicken in a microwave-safe dish and heat in 30-second intervals until warmed through.
Presentation Ideas:
- Serve sliced chicken on a bed of rice or quinoa.
- Garnish with fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Mexican-style rice
- Grilled vegetables
- Black beans
Suggested Side Dishes:
- Grilled corn on the cob
- Avocado salad
- Roasted sweet potatoes
Troubleshooting Advice:
- If the chicken is sticking to the grill, make sure the grill is properly oiled before placing chicken on it.
Food Safety Advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Grilled chicken with chilies and lime is a popular dish in Mexican cuisine.
Flavor Profiles:
- Spicy, tangy, and savory.
Serving Suggestions:
- Serve with a cold beer or margarita.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican