Recipe - Lime-Cumin-Jalapeno Grilled Chicken Breasts

MARINADE
3 tablespoon Lime juice; fresh squeezed
is best
One half cup Canola oil
1 teaspoon Cumin; ground
1 Jalapeno chile
1 Bay leaf; fresh is best
2 Sage leaves; fresh is best
One fourth teaspoon Salt
1/8 teaspoon Black pepper; freshly ground

CHICKEN
4 lg Chicken breasts; skinless,
boneless

Place all marinade ingredients in blender jar and blend to uniform mixture.

Make diagonal slits with sharp knife about 1/8" deep and 1/2" apart on both
sides of each breast.

Place chicken breasts in nonmetallic dish and cover with marinade. Cover
dish with plastic wrap and place in refrigerator. Let breasts marinate for
2 hours, turning every One half hour.

Prepare grill and let coals get covered with light gray ash. Just before
putting chicken breasts on grill, add some dry hickory chips to the coals.
Grill until inside of breasts are just done, check with fork or remove when
internal temperature is 160F. Do not overcook.

Remove breasts from grill and let stand for 5 minutes before serving.

Serving suggestion: with Spanish rice and fresh green beans.

Alternate serving suggestion: Julienne breasts and add to a fancy lettuce
and spinach salad. Use a spicy Italian dressing with seasoned croutons.

Recipe by: Bill Wight

Posted to bbqdigest by wight@odc.net on Sep 9, 1998, converted by
MM_Buster v2.0l.