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Mexican Chicken

• Low Calorie • Low Carbohydrate • Low Fat • Low Sodium

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These garlicky Mexican-spiced chicken breasts can be grilled in warm weather or broiled any time of the year.

Makes 6 servings.

Prep Time: 5 minutes

Cook Time: 16 minutes

Refrigerate Time: 30 minutes

Pages 1 of 4

Mexican Chicken(continued)

1/3 cup olive oil

1/4 cup lime juice

2 tablespoons tequila

1 tablespoon McCormick® Garlic with Extra Virgin Olive Oil

1 teaspoon McCormick® Cilantro Leaves

1 teaspoon seasoned salt

1/4 teaspoon McCormick® Cumin, Ground

1/8 teaspoon McCormick® Red Pepper, Ground

1 1/2 pounds boneless skinless chicken breast halves

Pages 2 of 4

Mexican Chicken(continued)

1. Mix all ingredients, except chicken, in small bowl. Reserve 3 tablespoons marinade; set aside. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.

2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

3. Broil or grill over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with reserved 3 tablespoons marinade halfway through cooking.

Pages 3 of 4

Mexican Chicken(continued)

per serving

Calories: 193

Fat: 9 g

Carbohydrates: 1 g

Cholesterol: 73 mg

Sodium: 167 mg

Fiber: 0 g

Protein: 27 g

Pages 4 of 4