This dish was inspired by a hot summer day. "I wanted a meal that was easy, fresh and wouldn’t heat up my kitchen," says Natalie Pitzer, a life member. It took two tries to get it right, but now it’s an oft-requested recipe by her family and friends.
1/4 cup lime juice
1/4 cup tequila or margarita mix
6 tablespoons coarsely chopped cilantro, divided
3 tablespoons olive oil
1 teaspoon grated lime peel
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves
8 thin slices lime
1. Combine lime juice, tequila, 4 tablespoons of the cilantro, oil, lime peel, salt and pepper in large resealable plastic bag. Add chicken; turn to coat. Place in shallow pan; marinate at room temperature 30 minutes or refrigerate up to 8 hours.
2. Heat grill. Remove chicken from marinade; reserve marinade. Grill chicken, covered, over medium heat or coals 10 minutes or until no longer pink in center, turning once and brushing with reserved marinade during first 5 minutes of cooking. Top chicken with lime slices during last 5 minutes of cooking. Sprinkle with remaining 2 tablespoons cilantro just before serving.
4 servings
PER SERVING: 215 calories, 9 g total fat (2 g saturated fat), 27 g protein, 2.5 g carbohydrate, 75 mg cholesterol, 215 mg sodium, .5 g fiber