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Tangy Jalapeno Chicken (Pollo al Chile Jalapeño)

Tangy Jalapeno Chicken (Pollo al Chile Jalapeño)
Number of Servings: 6 Total Preparation Time: 1 1/2 hours
Actual Cooking Time: less than 15 minutes Source: Monica Montes for Dairy Council of California
Food Groups: Protein
Main Ingredient: Chicken & Turkey
Meal Type: Dinner Entrée
Origin: Mexican & Spanish
Special Features: Simple (6 or less ingredients) , Kids Love It, Kids Can Help Make It , Make Ahead , en Español

This is the English language version of Pollo al Chile Jalapeño, the entree from Day 1 of the Meals Matter Family Meal Plan for Latinos by Monica Montes.


1 pound skinless, boneless Chicken breast
¼ cup Lime juice
1 tablespoon Canola oil
1 tablespoon white Vinegar
1 teaspoon ground Cumin
¼ teaspoon Salt
1 fresh Jalapeno, sliced


1. Make the marinade. Mix lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno.

2. Place chicken in a dish. Pour marinade over chicken covering all sides. Cover and refrigerate for at least 1 hour, turning once. More flavor if left overnight.

3. Grill or pan fry chicken until cooked through and no longer pink in the middle. Approximately 3 to 4 minutes per side.

4. Once cooled a bit, thinly slice crosswise and serve.

5. Can serve chicken warm or cool.

Nutrient Information
Calories: 115
Total Fat: 4 g
Saturated Fat: 1 g
Polyunsaturated Fat:
Monounsaturated Fat: 2 g
Sodium: 138 mg
Carbohydrates: 1 g
Protein: 17 g
Fiber: 0 g
Vitamin A:
Vitamin C:
Calcium: 10 mg

Cook's Notes: