Recipe 15: Grilled Chicken with Lime and Green Chiles

I bet you thought I forgot about my New Year's resolution! Well, in all the hustle and bustle of a short stay, I kind of did. However, I've tried a few new recipes since settling in to our temporary DC home and a couple have been pretty delicious. This is one of them - a terrific change from burgers/hot dogs for your summer BBQ. Sorry there's no photo of the food, you'll have to imagine this summer grilled chicken instead. We served it with a zucchini pasta salad that I'll blog about shortly, a green salad with vinaigrette, and ice cold beers (Sam Seasonal for me).

I made the recipe using this recipe, using chicken breasts (six) instead:

• 1/2 cup olive oil
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1 can diced green chile peppers
• 6 chicken breasts
  

In a nonreactive bowl, combine olive oil, lime juice, salt, green chile peppers. Add chicken and turn to coat well with marinade; cover and refrigerate for 2 hours, turning occasionally. Remove chicken from marinade; drain on paper towels. Grill over medium heat for about 20 to 30 minutes, turning and basting with marinade frequently. Chicken is done when juices run clear when pierced with a fork.