This recipe tasted like...chicken. The marinade didn't really do much for it. I don't think 15 minutes is enough to really get through. I cooked it in the cast iron skillet, and served it on top of black beans and golden hominy. I won't be making it again.
Garlic Lime Chicken
Deliciously marinated with "Southwest-style" seasonings, these chicken breasts go well with steamed zucchini and Mexican rice.
⅓ cup olive oil
¼ cup lime juice
2 tablespoons tequila (optional)
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Cilantro Leaves
¼ teaspoon McCormick® Ground Red Pepper
¼ teaspoon McCormick® Ground Cumin
¼ teaspoon McCormick® Season-All® Seasoned Salt
1 ½ lbs. boneless, skinless chicken breasts
1. Combine all ingredients except chicken in a glass dish or large self-closing plastic bag. Add chicken; turn to coat. Cover or close bag. Refrigerate 15 minutes.
2. Remove chicken from marinade and grill or broil 5-7 minutes per side. Baste with marinade halfway through cooking, if desired. Discard any remaining marinade.
A Taste For Health Tip: For a lighter version, decrease olive oil to 2 tablespoons and ground red pepper to 1/8 teaspoon, saving 40 calories and 5 grams fat per serving.
Calories: 205, Fat: 13 g, Cholesterol: 51 mg, Sodium: 156 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 21 g
MacGourmet Rating: 2 Stars
Labels: chicken, garlic, lime, mccormick, tequila