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Lime Chile Chicken

by Kevin
Lime Chile Chicken Sandwhich

OK- So I’m a vegitarian, so I don’t know first hand how this tastes, but I haven’t served it to anyone that hasn’t loved it. This southwestern style chicken is served as a sanwich. Enjoy this on a bun with cheese & guacamole. To see the original recipe, check out Kalyn’s Kitchen who specializes in low glycemic, low carb, high taste recipes. The best thing about this recipe is that because of the amount of oil in the marinade, it keeps the chicken moist on the grill. You will NOT have dry chicken with this recipe.

Lime Chile Chicken Sandwhich

Lime Chile Chicken

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/2 cup peanut oil or olive oil (I use olive)
  • 1/4 cup fresh-squeezed lime juice
  • 2 tsp chile powder (I use Ancho Chile powder from Penzeys)
  • 1 tsp. garlic puree (also called ground garlic)
  • 1/2 tsp. onion powder
  • 1 tsp. ground cumin (or less if you're not that fond of cumin)
  • 2 T Worcestershire sauce
  • Guacamole (SEE KEVIN'S GUACAMOLE RECIPE)

Instructions

Combine olive oil, lime juice, chile powder, garlic puree, onion powder cumin and worcestershire sauce in a bowl and whisk together.

Trim all visible fat and tendons from chicken breast. Score chicken breast by cutting small slits crosswise down the length of each breast. Add chicken to marinade and let is set in the refrigerator for 4-8 hours, turning occasionally if possible.

Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.

At the last minute of cooking, you may add cheese to the breasts. Provolone is good choice. Serve chicken on a wheat bun with fresh guacamole on top. This a great summer dinner complimented well with potatoe salad, and grilled vegetables.

Notes

Be Sure to check out Kevin's Guacamole Recipe, & Watermelon Margarita - two great compliments to this meal!

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