I made this with boneless, skinless chicken breasts (what I had on hand) and it turned out great. For two large chicken breasts, I used 1 tsp. chili powder, 2 tbsp. fresh lime juice, 1 tsp. low sodium soy sauce and 1/2 tsp. sugar. Marinated for an hour, browned in an oven-proof skillet and baked at 450 degrees for 20 minutes. Will be making again ... maybe with the pork next time!
Chili-Lime Pork Tenderloin
RunningWithFood Posted: 07/28/09
charoulli Posted: 10/28/09
I followed the recipe exactly as stated, but to be honest, I was expecting more flavor out of it. Maybe if I make this again, I'll marinate just like the other person said on their rating.
Stacy120 Posted: 02/05/10
I made this recipe exactly as well, and it was way too bland. I dont think I'll bother to try and make it again even with modifications.