Try this Lime Salsa Chicken recipe, or contribute your own.
Suggest a better descriptionMarinade: ========= In a large bowl or resealable plastic bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt. Remove three tablespoons of marinade; set aside. Add chicken to the remaining marinade, turning to coat. Marinate in refrigerator for 1 hour. Chicken: ======== Remove the chicken from the marinade; reserve marinade. In a small saucepan, place the reserved marinade; heat to boiling and boil for 1 minute. Place the chicken on grill with rack about 8 inches from heat source. Brush the heated marinade over chicken. Grill, turning and basting frequently with marinade, about 16 - 20 minutes, or until chicken is fork tender. Arrange chicken on the platter. Serve with salsa. Garnish with avocado slices and tortilla chips. Salsa: ====== In a bowl, mix all of the ingredients well, and chill for an hour or more before serving. Cook: M. Lynne Armstrong, Wilmington, Delaware Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 59 | ||
Calories from Fat: 20 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 311.5mg | 11 % | |
Potassium 57mg | 1 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.8g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
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