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Ingredients
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2 cups buttermilk
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¼ cup chopped cilantro
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1 lime, juiced
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2 cloves garlic, minced
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1 ½ teaspoons chipotle chili powder
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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4 (8 ounce) boneless, skinless chicken breasts
Directions
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Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
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Prepare an outdoor grill for medium-high heat and lightly oil the grate.
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Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
312 | Calories |
7g | Fat |
9g | Carbs |
52g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 312 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 11% |
Cholesterol 134mg | 45% |
Sodium 244mg | 11% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 3% |
Total Sugars 6g | |
Protein 52g | 103% |
Vitamin C 7mg | 8% |
Calcium 184mg | 14% |
Iron 2mg | 12% |
Potassium 622mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.