Make-ahead marinade is your best friend when feeding a crowd. This one for grilled chicken is good to know and very easy to memorize. —Marybeth Wright, Maitland, Florida
- 3/4 cup oil and vinegar salad dressing
- 1/2 cup honey
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 boneless skinless chicken breast halves (6 ounces each)
- In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side, or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 8 servings.
Originally published as Grilled Honey-Lime Chicken in Simple & Delicious August/September 2011, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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