Tuesday, February 4, 2014

Lime & Chili Chicken Anti-Inflammatory

As the weather has started turning colder I have been trying to break out all the grilling recipes I can find so that we can survive the winter without the grill. I came across this recipe on the Betty Crocker website. This was sooooo incredibly easy to make and tasted really good.
This recipe does have a bit of a kick to it, so be warned. If you don't like it quite as spicy then just tone down some of the spices a bit.



2 teaspoons chili powder
2 teaspoons grated lime peel
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 teaspoons olive or canola oil

1- Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
2- Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).

**Randi's Side Notes**
~ I saved the lime to squeeze over the top of the chicken afterwards...which I really liked.
~ Refrigerating the "rubbed" chicken 20 to 30 minutes before grilling really enhances the flavor.
~ You can bake the chicken as well. Place the rubbed chicken in a foil-lined shallow baking pan and bake in a 375°F oven for 25 to 30 minutes.

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