Lemon-Lime Chicken Recipe

5 2 4
Lemon-Lime Chicken Recipe
Lemon-Lime Chicken Recipe photo by Taste of Home
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Lemon-Lime Chicken Recipe

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5 2 4
Publisher Photo
I've served this main dish numerous times for dinner guests and have received many compliments. In fact, every time I make it for my husband, he'll comment, "This is the best chicken I've ever had."
Recommended: Key Lime Recipes
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 6 boneless skinless chicken breast halves
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 3 tablespoons each lemon juice and lime juice
  • 3 tablespoons Dijon mustard
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

Directions

Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate at least 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15-18 minutes. Yield: 4-6 servings.
Originally published as Lemon-Lime Chicken in Country Extra July 1995, p49

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  • 6 boneless skinless chicken breast halves
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 3 tablespoons each lemon juice and lime juice
  • 3 tablespoons Dijon mustard
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  1. Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate at least 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15-18 minutes. Yield: 4-6 servings.
Originally published as Lemon-Lime Chicken in Country Extra July 1995, p49

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Reviews forLemon-Lime Chicken

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MY REVIEW
Guest User ID: 9390404 281482
Reviewed Jan. 3, 2018

"I loved this!

I have even started throwing everything in crockpot on LOW for 6-8 hrs. (High may scorch sugar)
I cut chicken into strips, "stew" in slow cooker, separate from liquid when done, shred with fork... And serve over a bed of yellow rice.
Rice and chicken would probably also make for a wonderful tortilla filling!"

MY REVIEW
cookiehatch User ID: 1445524 201607
Reviewed Sep. 28, 2009

"Very tasty, and my extremely picky six year old even loved it."

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