Shelly's Recipe

GRILLED CHILE-LIME CHICKEN

Category: Poultry I

2 tsp grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tbsp chopped fresh cilantro
1/2 tsp sugar
1/2 tsp salt
1 small jalapeno chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)

To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all except chicken. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut.