Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chili Pepper Chicken Breasts
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- #71895
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
4 boneless, skinless chicken breast halves
1 tablespoon water
2 teaspoons chili powder
1 teaspoon Mexican oregano
1 teaspoon dried garlic granules
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1 lime, juiced
directions
Mix water with the chili powder, oregano, garlic, pepper and cumin. Place the chicken in a bowl and sprinkle with the lime juice. Rub both sides of the chicken breasts with the chili paste. Cover the bowl with plastic wrap and refrigerate overnight or for a minimum of 2 hours.
Heat grill. Remove chicken from refrigerator and sprinkle with salt. Grill for about 10 minutes or until done, flipping frequently, and putting the cover down with vents open during cooking.
When chicken is done, remove from the grill and allow to rest for 1 minute.
added by
cookiealaskacook
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 2, 2007
The longer you marinate the chicken, the more flavor it will have. I marinated it overnight and it was outstanding! You could also broil or bake the chicken if you aren't able to grill it.