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Always A Winner Grilled Chicken

SUBMITTED BY: Lily'sMama      PHOTO BY: LADYJAYPEE

"I'm a working mother and needed a quick, healthy, flavorful chicken recipe that was versatile and could be used in many different dishes. So, after trial and error this is the grilled chicken recipe everyone seems to enjoy... and the leftovers make great southwest salads and casseroles!"
PREP TIME  25 Min
COOK TIME  10 Min
READY IN  1 Hr 5 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 lime, juiced
  • 1 tablespoon red wine vinegar
  • 1/4 cup orange juice
  • 1/2 cup white wine
  • 1/4 cup honey
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon chipotle chile powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 pinch red pepper flakes
  • 1 pinch cayenne pepper
  • 3 tablespoons olive oil
  • 6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness

DIRECTIONS

  1. Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.
  2. Preheat an outdoor grill for medium heat and lightly oil grate.
  3. Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2008 by Foodie
The flavor was fantastic. It's a keeper. 3/28/08-I made this again and it is still fantastic!

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2007 by Lilsargitty
I enjoyed this recipe, but only marinated for 5 hours, next time I will do overnight at least. I added some minced garlic because I am a garlic lover, and next time I will reduce the cinnamon (personal preference). Hubby and I ate it the first night, and I sliced up two more breasts the following day and used them in fajitas. YUM! I have 2 left, and will slice them up and make a salad for tomorrow. It has provided several meals with only some initial effort (only difficult because I had kids underfoot - next time I'll do it the night before while they are in bed). I will make this again, thanks for the recipe!

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2007 by gem4
My family loved this recipe. I did make a few changes due to our personal tastes. I added a couple cloves of fresh garlic. I omitted the cinnamon. I added about a quarter tsp. more cumin and about a half tsp of coriander. I knew that my intent was to use this chicken for fajitas so I was looking for spices that would boost the southwest flavor. I marinated it for about 20 hours. It was quite spicy so next time I might lighten up on the cayenne but then I probably got more than a pinch in there. Overall it was a hit and will definately go in our rotation. My teenager loved using the leftovers for a sandwich.

9 users found this review helpful


 
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Recipe Submitter:

Lily'sMama
Cooking Level: Intermediate
Home Town: Visalia, California, USA
Living In: Castle Rock, Colorado, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 272

  • Total Fat: 10.1g
  • Cholesterol: 67mg
  • Sodium: 659mg
  • Total Carbs: 17.4g
  •     Dietary Fiber: 1.5g
  • Protein: 25.4g

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