Grilled Cilantro Lime Chicken with Mexican Street Corn
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 23g||35%|
|Saturated Fat 5.4g||27%|
|Total Carbs 3g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tablespoonolive oil
1/4 cupreduced fat mayonnaise
1 1/2 tablespoonsDijon mustard
1 tablespoonlemon juice
1 tablespoonsnipped fresh chives or thinly sliced scallion greens
2 teaspoonschopped fresh tarragon or 1/2 teaspoon dried tarragon leaves
1/2 teaspooncoarsely ground pepper
Prepare outdoor grill for cooking or preheat broiler. Coat chicken with olive oil.
In small bowl, combine mayonnaise, mustard, lemon juice, chives, tarragon and pepper; set aside.
Place chicken on cooking surface of grill or broiler pan. Grill or broil 6 to 8 inches from heat source 15 to 25 minutes or until meat thermometer inserted into the thickest part of the breast reaches 170°F, turning occasionally.
During last 10 minutes of cooking time, turn and baste frequently with reserved mustard sauce.
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