Grilled Chile-Lime Chicken (Betty Crocker)

1. 1

   To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.

2. 2

   Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

3. 3

   Add chicken to marinade; turn to coat.

4. 4

   Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

5. 5

   Heat coals or gas grill for direct heat.

6. 6

   Remove chicken from marinade; discard marinade.

7. 7

   Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170F).

* Per serving · 4 servings · Values may vary.

No additional tips available.