1. Combine onion, lime juice, and garlic in food processor. Process until onion is finely minced. Transfer to large resealable food storage bag. Add cumin, oregano, thyme, and red pepper; knead bag until blended. Place chicken in bag; press out air and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours, turning occasionally.
2. Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade. Place chicken on grid. Grill 5 to 7 minutes on each side over medium heat, or until chicken is no longer pink in center. Transfer to clean serving platter and garnish with cilantro, if desired.
Calories: 139 calories, Carbohydrates: 1 g, Protein: 25 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 61 mg, Fiber: 1 g
Exchanges per serving: 3 Meat.
Copyright Diabetic Cooking.