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Ingredientes
- 3 Tbsp. Lime juice, fresh squeezed is best
- 1/2 c. Canola oil
- 1 tsp Cumin, grnd
- 1 x Jalapeno chile
- 1 x Bay leaf, fresh is best
- 2 x Sage leaves, fresh is best
- 1/4 tsp Salt
- 1/8 tsp Black pepper, freshly grnd
- 4 lrg Chicken breasts, skinless, boneless
Direcciones
- Place all marinade ingredients in blender jar and blend to uniform mix.
- Make diagonal slits with sharp knife about 1/8" deep and 1/2" apart on both sides of each breast.
- Place chicken breasts in non-metallic dish and cover with marinade. Cover dish with plastic wrap and place in refrigerator. Let breasts marinate for 2 hrs, turning every 1/2 hour.
- Prepare grill and let coals get covered with light gray ash. Just before putting chicken breasts on grill, add in some dry hickory chips to the coals.
- Grill till inside of breasts are just done, check with fork or possibly remove when internal temperature is 160F. Don't overcook.
- Remove breasts from grill and let stand for 5 min before serving.
- Serving suggestion: with Spanish rice and fresh green beans.
- Alternate serving suggestion: Julienne breasts and add in to a fancy lettuce and spinach salad. Use a spicy Italian dressing with seasoned croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 488 | |
| Calories from Fat 359 | 74% |
| Total Fat 40.34g | 50% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.28g | |
| Cholesterol 89mg | 30% |
| Sodium 234mg | 10% |
| Potassium 335mg | 10% |
| Total Carbs 1.98g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.2g | 0% |
| Protein 29.25g | 47% |
