Jalapeño Lime Grilled Chicken

Still a Grillin'

To me, there is nothing better than spending time outside during this time of the year when the weather is just perfect. Nice, cool and comfortable and with no bugs. It's a good time to grill outside and great time to eat outside.

This is a really great tasting recipe that is simple to make and is really great to eat. Actually, it is some really fine eating folks. Great for fajita wraps. Serve it with a Mexican rice dish, a cold corn salad and of course, ice cold beverages.

Jalapeño Lime Grilled Chicken
4 servings
 
4 skinless, boneless chicken breasts
Juice of 2 limes
3 tablespoons jalapeño mustard
2 garlic cloves, minced
1 1/2 teaspoons Mexican Blend –see below
2 tablespoons olive oil

Flatten each breast into 1/4-inch thick pieces with a mallet.
Combine limejuice with remaining ingredients in a shallow bowl. Place chicken in marinade and refrigerate for at least 1 hour, not more than 2 hours.
Grill chicken over medium-low heat for 7 minutes brushing with the marinade. Remove and let rest before slicing into strips.

Mexican Blend
Good in chili and for beef, chicken & pork
 
1/2 cup chili powder
1/4 cup Hungarian sweet paprika
1 tablespoon ground cumin 
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground dried chipotle chile pepper
2 teaspoons dried oregano leaves
1 teaspoon salt

Mix well and store in an air-tight container.