CITRUS-CHILE CHICKEN BREASTS

Makes 4 servings

This recipe is endlessly variable and forgiving: If you’ve no lime, use lemon. No grapefruit? Use all lime. For a more elegant presentation, you can cube the chicken and make kebabs, or turn the bacon-wrapped chicken breasts into sandwiches. I like them cold, too, for a next-day picnic.

ingredients

Juice and grated zest of 1/2 orange
Juice and grated zest of 1/2 lime
Juice and grated zest of 1/4 grapefruit
3 garlic cloves, chopped
1 tablespoon pure New Mexico chile powder
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon salt
1 jalapeno or serrano chile, seeded and chopped
4 boneless skinless chicken breast halves
4 to 8 slices of bacon

directions

1
Combine the citrus juices and zests with the garlic, chile powder, cumin, oregano, salt and fresh chile. Add the chicken breasts, toss to coat well, then wrap each breast in bacon (using 1 or 2 slices for each). Place the chicken on a baking sheet and spoon any excess marinade over. Set aside for at least 30 minutes, or up to a day ahead, covered and refrigerated.
2
To cook, either pan-fry in a heavy nonstick frying pan, broil or barbecue, or roast in a 375 degrees-400 degrees oven for 10-15 minutes, or long enough to crisp and brown the bacon and for the chicken to be just cooked through. The juices should run clear but the meat should not feel firm or tough.