Grilled Lime Chicken Recipe

4.5 3 8
Grilled Lime Chicken Recipe
Grilled Lime Chicken Recipe photo by Taste of Home
Publisher Photo

Grilled Lime Chicken Recipe

Read Reviews
4.5 3 8
Publisher Photo
A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.—Lisa Dougherty, Vacaville, California
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup lime juice
  • 1/3 cup olive oil
  • 4 green onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons chopped fresh dill, divided
  • 1/4 teaspoon pepper

Directions

Flatten chicken breasts to 1/4 inch. In a resealable plastic bag, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Seal bag and turn to coat; refrigerate 2-4 hours.
Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 170 °. Sprinkle with remaining dill. Yield: 8 servings.
Originally published as Grilled Lime Chicken in Taste of Home June/July 1995, p44

Nutritional Facts

1 each: 235 calories, 12g fat (0 saturated fat), 73mg cholesterol, 66mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup lime juice
  • 1/3 cup olive oil
  • 4 green onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons chopped fresh dill, divided
  • 1/4 teaspoon pepper
  1. Flatten chicken breasts to 1/4 inch. In a resealable plastic bag, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Seal bag and turn to coat; refrigerate 2-4 hours.
  2. Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 170 °. Sprinkle with remaining dill. Yield: 8 servings.
Originally published as Grilled Lime Chicken in Taste of Home June/July 1995, p44

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jaelspike User ID: 4785474 1836
Reviewed Aug. 12, 2010

"This doesn't do anything to make grilled chicken moister, but seems even drier. The only way it tastes good is putting it on a sandwich with some cheese."

MY REVIEW
mcclure1 User ID: 5220065 2117
Reviewed Jul. 22, 2010

"very good!! easy to make. will make again!"

MY REVIEW
daharris User ID: 2379486 2238
Reviewed Mar. 18, 2010

"my family ABSOLUTELY LOVES this dinner!!! during the grilling months, this is on our menu every 2 weeks! sometimes i sub the dill for chili powder-either way, we love it with a cilantro/lime rice and a veggie! thank you so much for sharing!"

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