Prep: 10 minutes Marinate: 1 hour Cook: 40 minutes

Recipe by Oxmoor House January 1997

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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a heavy-duty, zip-top plastic bag. Reserve 1 tablespoon lime juice; pour remaining juice over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.

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  • Combine cumin, chili powder, salt, and 1/8 teaspoon red pepper in a small bowl. Remove chicken from marinade, discarding marinade. Sprinkle chicken with cumin mixture.

  • Coat rack of a broiler pan with cooking spray. Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes. Turn chicken, and broil 15 additional minutes or until done. Set chicken aside, and keep warm.

  • Coat a large nonstick skillet with cooking spray. Place skillet over medium-high heat until hot. Add corn mixture and remaining 1/8 teaspoon red pepper; saute until corn is lightly browned and tender. Spoon corn evenly onto individual serving plates; top each serving with chicken. Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro. Garnish with cilantro sprigs, if desired.

Source

Cooking Light The Lazy Gourmet

Nutrition Facts

237 calories; calories from fat 16%; fat 4.1g; saturated fat 0.9g; mono fat 0g; poly fat 0g; protein 29.1g; carbohydrates 20.2g; fiber 1.5g; cholesterol 72mg; iron 0mg; sodium 226mg; calcium 0mg.
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