Grilled Lemon-Lime Chicken
Lemons and Limes are the stars in this simple marinade.
This recipe is extremely versatile and makes even the pickiest eaters happy! I love making lots of this chicken as is easy to turn the leftovers into several different fabulous meals.
MARINADE INGREDIENTS:
- 4 chicken breasts
- 2 lemons, juiced
- 4 limes, juiced
- 3 Tbs sugar
- 2 cloves garlic, chopped
- 1 Tbs salt
- ¼ Tbs ground black pepper
- 3 Tbs extra virgin olive oil
- Two dashes of red pepper flakes
MARINADE VARIATIONS:
- For a spicier marinade with smoky flavor: Add 1-2 chipotle peppers in adobo, chopped
- For a fresher taste: Add several basil leaves or a handful of cilantro coarsely ripped
INSTRUCTIONS:
- Pound chicken to even thickness. Cut each breast in half. Sprinkle with salt and pepper on both sides.
- Line bowl with gallon sized ziplock bag. Squeeze lemons and limes into bag. Add chopped garlic, salt, black pepper, and red pepper flakes. Mix.
- Add chicken to bag. Squeeze all air from bag and seal. Massage marinade into chicken and refrigerate for at least 30 minutes but NO MORE than an hour. Flip bag over half way through marinating time.
- Grill chicken on hot grill approximately 8-10 mins on each side depending on thickness of chicken. (Internal temp should reach at least 165 degrees.)
LEMON-LIME VINAIGRETTE
(to use on rice or salad and serve with lemon-lime chicken)
- 1 lemon, juiced
2 limes, juiced
3 Tbs extra virgin olive oil
3 Tbs sugar
1 clove garlic, chopped
1 small green onion, chopped
1 Tbs salt
¼ Tbs black pepper
Dash of red pepper flakes
VINAIGRETTE VARIATIONS – you may also add any of the following:
- Basil, 2 Tbs finely chopped
- Cilantro, 2 Tbs finely chopped
- Hot sauce, 5-10 drops
- Jalapeno pepper, 1 chopped
Prepare vinaigrette 30 minutes to three days before use. Refrigerate dressing when not in use.
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