Lime-Jalapeño Grilled Chicken

Audra Pyle’s family keeps her on her toes in the kitchen. “They get bored eating the same old stuff,” the Cooking Club member explains. Fortunately, they’re willing to try new recipes and aren’t afraid to be honest with their opinions. “My motto is ‘If we don’t like it, I won’t fix it again.’” Her family gave this dish a thumbs-up.

1/4 cup olive oil
1 large garlic clove, minced
1 medium to large jalapeño chile, seeded, deveined if desired, minced
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 teaspoon pepper
1/2 teaspoon coarse salt
1/2 teaspoon poultry seasoning
4 boneless skinless chicken breast halves

1. Combine all ingredients except chicken in large resealable plastic bag. Add chicken; refrigerate 1 to 4 hours.

2. Heat grill. Remove chicken from marinade; discard marinade. Grill, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once.

4 servings

PER SERVING: 180 calories, 7.5 g total fat (1.5 g saturated fat), 26.5 g protein, .5 g carbohydrate, 75 mg cholesterol, 115 mg sodium, 0 g fiber

Try two more grilled chicken recipes: Coriander Grilled Chicken with Cilantro-Lime Butter or Grilled Chicken Thighs with Avocado Salsa.