TALO

Smoky-Jalapeño Grilled Chicken
Nutrients per serving
30.4 g protein
5.3 g fat
0.9 g carbohydrates
266 mg sodium
181 calories
Preparation time 10 min
Grilling Time 10 min
Marinating Time 30 min
Makes 6 servings

6 skinless, boneless chicken breasts
2 limes
1 chipotle in adobo sauce (Chipotles in adobo sauce are smoked jalapeño peppers in a dark red sauce of ground chilies, herbs and vinegar. They're sold in cans in many supermarkets and make a dynamite marinade for chicken.)
3 tbsp (45 mL) olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) regular paprika or 1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) each cayenne, garlic powder and honey

1. Place chicken in a large resealable plastic bag. Finely grate peel from 1 lime and squeeze juice from both limes into a small bowl. Finely chop chipotle, including seeds. Add to lime mixture, then stir in oil, salt, paprika, cayenne, garlic powder and honey. Pour half over chicken and set the rest aside. Refrigerate for at least 30 min or up to 2 hours but no longer or the acid from the lime juice will start to “cook” the chicken.
2. Oil grill and heat barbecue to medium. Place chicken on grill. Discard marinade. Barbecue with lid closed, turning occasionally, 10 to 12 min. Place on plates and drizzle saved marinade overtop.

TALO's Sig:

"But when do you actually grow? Well, we don't grow in the gym. In the gym, we destroy. We tear down the body. We only grow when we are recovering. That's right, I said recovery. I see it all the time--people beating themselves up in the gym and not seeing results. They don't understand that hitting the weights hard is only a small part of growing or even cutting down. I could train the same all year round and get big or get ripped just by eating different and taking different supplements"