Chile Lime Chicken with Veggie Kabobs

  • 2 chicken breasts  (4-6 oz.)
  • 2 Tbsp. refined grape seed oil or olive oil
  • 1 lime, juiced
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. finely chopped cilantro
  • ½ tsp. paprika
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Pinch cayenne pepper to taste
  • 1 jalapeno pepper, seeded and finely chopped (optional)
  • Pepper to taste

In a small mixing bowl, whisk together oil, lime juice and vinegar.  Add cilantro, paprika, chili powder, garlic powder, onion powder, cayenne pepper and jalapeno and pepper.

Place chicken breasts between pieces of waxed paper or plastic wrap.  Pound lightly with meat mallet until chicken breasts are about ¼ inch thick.

Whisk marinade again before coating chicken with mixture.

Place chicken in baking dish and brush remaining marinade over breasts.  Cover dish and refrigerate.  If possible try to marinate for at least two hours so meat will be tender and flavorful.  Marinate no less than one hour and no longer than 24 hrs.

Heat grill to medium.  Cover chicken while grilling.

Grill chicken for 8-10 minutes, turning once.  Check one piece by cutting into the center.  Center should not be pink.

4 servings