Broiled Chili-Lime Chicken
|1||teaspoon grated lime peel|
|1/4||cup lime juice|
|2||tablespoons olive or canola oil|
|2||tablespoons chopped fresh cilantro|
|1||small jalapeño chile, seeded, finely chopped|
|1||clove garlic, finely chopped|
|2||large boneless skinless chicken breasts|
To make marinade, in a gallon size ziploc, mix all ingredients except chicken.
|Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours (I marinaded mine for about 10 hours).|
|Turn broiler to high. Remove chicken from marinade; discard marinade. Broil chicken for 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).|
This post is featured on Simple Sugar and Gluten Free's Slightly Indulgent Tuesday, The Whole Gang's Real Food Weekly, and Cybele Pascal's Allergy Friendly Friday.