6 boneless, skinless chicken breasts
1/2 cup lime juice
1/4 cup rum (may use sherry vinegar or red wine vinegar)
2 tablespoons vegetable oil
1/2 cup mint leaves, finely chopped
1/4 cup bulk sugar substitute (recommended: Splenda)
1 tablespoon grated lime zest
1 clove fresh garlic, minced
1 tablespoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper, optional
2 teaspoons kosher salt
1/2 teaspoon black pepper
1. Place the chicken breasts in a 1-gallon food storage bag or plastic container.
2. Whisk together all remaining ingredients and pour over the chicken in the bag. Seal or cover, and refrigerate for 2 hours before cooking. (Do not marinate overnight when using lime juice as it will cook and break down the meat.)
3. Once chicken is marinated, build a charcoal fire or preheat a gas grill or grill pan to high. Remove the chicken from the bag and discard the used marinade.
4. Place the chicken breasts on the grill and cook about 10 minutes on each side, or until an instant-read thermometer stuck in the thickest piece reads 165°F. Serve garnished with lime and sprigs of mint.
The marinade in this recipe works great for pork or seafood as well. For extra-large or very thick chicken breasts, simply filet them in half and they will both marinate and cook in about 1/2 the time.
Calories: 300 | Fat: 9g | Protein: 48.5g | Fiber: 1g | Net Carbs: 2.5g
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