Grilled Lime Chicken


A simple marinade turns plain chicken breasts into a tasty meal without a lot of effort. This recipe pairs beautifully with our Avocado Salsa.


1/3 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 teaspoon minced fresh garlic
1/2 cup olive oil
4 boneless, skinless chicken breasts (trimmed, about 1-1/2 pounds)


Make the marinade by combining the lime juice, salt, pepper flakes, garlic and olive oil in a small bowl and whisking to blend.

If the chicken breasts vary greatly in thickness, place the chicken, one piece at a time, in a large plastic bag and lightly pound the flesh with a meat mallet or rolling pin to flatten to a relatively uniform thickness; this will facilitate even cooking.

Place the breasts in a large zipper bag and add the marinade, turning to coat all surfaces. Seal and refrigerate for 3 to 8 hours.

Heat a barbecue to a medium-hot fire. Remove the chicken from the marinade, discarding the excess. Grill the breasts to the desired degree of doneness; cooking time will depend on the thickness of the meat and the intensity of the heat.

Serve hot, topped with Avocado Salsa, or refrigerate, covered, for up to 3 days. The chicken is also delicious sliced in sandwiches or tossed into salads.

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