Chili-Lime Chicken

I made marinated grilled (actually broiled, because we really don't have a grill) last night, and both of my little ones loved it...this does not happen very often.  They will try things, but that's usually where it ends, but they both actually devoured the chicken.  I used this recipe from Eat Better America, it has a very strong lime taste, with a hint of heat.  I ate mine on top of my greens with pineapple and salsa, and the left overs today were with my black bean and corn quinoa (I added pineapple in with that, too).  Reallly, this chicken is good on it's own or mixed in with things, this marinade is definitely a keeper!  I have the recipe below, I did use half the amount of lime zest, and like I said the chicken had plenty of lime flavor.

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
1/2	teaspoon sugar
1/2	teaspoon salt
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.