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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Adapted from a recipe in Quick Cooking, July/August 2002, I used fresh lime juice and added lime slices to my marinade and utilized fresh herbs as much as possible (dried will work). I also chose to grill the chicken to complete the no muss - no fuss feeling as it marinates the night before and grills up quickly! Everyone loved it! Try serving with grilled asparagus spears and roasted red potatoes! Ingredients:
1/2 cup lime juice |
1 lime (slices) |
1/4 cup cider vinegar |
6 garlic cloves, pressed |
2 tablespoons oregano |
1 tablespoon coriander |
2 teaspoons pepper |
1 teaspoon salt |
1 teaspoon paprika |
1/4 cup vegetable oil or 1/4 cup olive oil |
chicken breast halve (can be bone in or boneless, number to suit you!) |
Directions:
1. Juice limes to make 1/2 cup of juice and slice (1) lime into wedges (you can zest the lime before slicing to optimize the flavor).
2. Combine lime juice and wedges/slices with the remaining eight ingredients and pour into a large resealable plastic bag.
3. Add chicken to bag, turn to coat, and refrigerate either overnight or eight hours before grilling.
4. When ready to grill, remove chicken from bag and pour remaining marinade into a dish.
5. Grill chicken over medium-high heat until juices run clear, using marinade to baste when turning.
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