Grilled Chile-Lime Chicken

 

2

teaspoons 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

4

boneless skinless chicken breasts (1 1/4 lb)

• 1 To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
• 2 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.
• 3 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 (170°F).