Grilled Cilantro Lime Chicken with Mexican Street Corn
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||0%|
|Saturated Fat 4g||0%|
|Total Carbs 7g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3/4 cuppineapple juice
3 tablespoonspeanut oil
2 tablespoonsminced fresh gingerroot
1 tablespoonbrown sugar
2 clovesgarlic, minced
1/2 teaspooncracked red pepper
Place chicken in shallow bowl.
TIP: Before grilling your chicken, rub your hot grill with half an onion to clean the grill.
In small bowl, combine remaining ingredients. Pour marinade over chicken, turning to coat both sides. Cover and refrigerate 1 hour or longer.
Prepare lightly greased grill for cooking.
Drain chicken; discard marinade. Place chicken on grill 6 to 8 inches from heat source, allowing 20 to 30 minutes for breasts and thermometer inserted in thickest part of breast registers 170°F. and 30 to 40 minutes for thighs and drumsticks and thermometer inserted in thickest part of thigh registers 180°F., turning occasionally.
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