Santa Fe Chicken
A recipe from the Sneaky Kitchen
Juice of 2 limes
1/2 C. lite soy sauce
2 tsp. olive oil
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground oregano
cayenne pepper to taste (Optional)
5 or 6 garlic cloves, minced
1 Tbsp. honey

2 lg. boneless, skinless chicken breasts or 5 chicken legs, skinned & defatted
1 C. white wine

green onions, finely sliced
reduced fat sour cream
salsa, or tropical salsa

Combine marinade ingredients. Halve chicken breasts & cut into several pieces. If using chicken legs, cut apart drumsticks & thighs. Cut at an angle between thigh & back; break the joint & remove thigh from back. If thighs are unusually large, cut off one side, leave other side with bone in. Lay pieces in marinade, & turn or cover & shake. (Tupperware's Season Serve is great for this!) Refrigerate at least 1 hr. to overnight, turning occasionally. After an hour, add white wine & leave until ready to cook.

Place in shallow baking pan or cookie sheet with rolled edges, & broil under med. flame for about 3 min. each side, basting liberally with marinade. Test by inserting fork in thickest part until juices run clear. Remove to platter.

Pour any leftover juices & broil until it boils & loosens any tasty bits stuck to pan. Scrape & pour over chicken. Garnish with dollops of reduced fat sour cream, finely chopped green onions, & drizzle with salsa.