Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 limes, juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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, chili powder, cumin, salt, and black 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 for at least 30 minutes, or up to 4 hours in the refrigerator.
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 to 4 hours
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 8g
Protein: 34g
Carbohydrates: 3g
Fiber: 1g
Sugar: 0g
Sodium: 370mg
Substitutions for ingredients:
- Lime juice: lemon juice
- Chili powder: cayenne pepper or paprika
- Olive oil: vegetable oil or canola oil
Variations:
- Add chopped cilantro to the marinade for a fresh, herbaceous flavor.
- Use bone-in chicken thighs instead of chicken breasts for a juicier, more flavorful dish.
- Add a teaspoon of honey to the marinade for a touch of sweetness.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes after grilling to allow the juices to redistribute and prevent dryness.
- Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature of 165°F.
- If using a grill pan, make sure to preheat it for at least 5 minutes to ensure even cooking.
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 the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve grilled chicken with lime and chili on a bed of rice or quinoa, and garnish with sliced lime and chopped cilantro.
Garnishes:
- Sliced lime
- Chopped cilantro
Pairings:
- Grilled vegetables, such as zucchini, bell peppers, and onions
- Black beans and rice
- Corn on the cob
Suggested side dishes:
- Cilantro lime rice
- Grilled corn salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure that the grill grates are clean and well-oiled before cooking.
- If the chicken is dry, make sure to let it rest for 5 minutes after cooking to allow the juices to redistribute.
Food safety advice:
- Make sure to cook chicken to a safe internal temperature of 165°F to prevent foodborne illness.
- Always wash your hands and utensils thoroughly after handling raw chicken.
Food history:
- Grilled chicken with lime and chili is a popular dish in Mexican cuisine, where it is often served with rice, beans, and tortillas.
Flavor profiles:
- Tangy, citrusy, and slightly spicy
Serving suggestions:
- Serve grilled chicken with lime and chili as a main course for dinner or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A