South of the Border Lime Marinated Chicken Recipe


catering fort lauderdale



Put some of the unused marinade aside and toss your boiled sweet potatoes with it or cut the potatoes into wedges, toss with marinade and roast.

Serves 4

4 boneless skinless chicken breasts
Marinade
1 tablespoon/15ml ground cumin
¾/185ml cups olive oil
2 tablespoon/30ml minced seeded jalapeño chilies
6 garlic cloves, minced (substitute 2 teaspoon/10ml garlic powder)
½ teaspoon/2ml salt
½ teaspoon/2ml ground black pepper
¼ cup/60ml fresh lime juice
¼ cup/59ml parsley, chopped
1 ½ tablespoon/20ml Sherry wine vinegar

Toast cumin in a dry pan.  Heat olive oil. Remove from heat and stir in all ingredients.  Let sit to cool.

Place chicken breasts in a shallow bowl or resealable plastic bag.  Pour enough marinade to come ½ way up chicken. Turn to coat. Let sit for at least ½ hour.  Remove from marinade. Heat a large skillet over medium-high heat. Pour in enough olive oil to just cover the bottom of the pan.  Place chicken in the pan and cook 3-4 minutes per side or juices run clear.

Serve with marinated sweet potatoes and vegetable


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