Ingredients
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4
-
3
-
2
-
1
-
4
-
1
-
1
-
2
-
-
-
-
-
-
-
Directions
Grilled Chili-Lime Chicken, This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I’m posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. In our house, these are “Make it your own self” meals. I’ve never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!, I made this recipe because I was looking for something new to do with everyday chicken. It smells great and looks good but I found that the lime left a bit too much tartness for what I was expecting. I’ll add 1 tbsp of brown sugar the next time. Overall, a good recipe. KT, I have actually baked with this recipe and it came out phenomenal. I have to say I liked it better baked but that’s just my opinion
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Steps
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1
Done
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Combine All Ingredients Except Chicken in a Large Zipper Bag. Squish to Combine. Add Chicken, Turn to Coat Well. Refrigerate and Marinate For About 3 Hours or So. |
|
2
Done
|
Heat Grill to Medium High. Remove Chicken and Discard Remaining Marinade. Grill Chicken 4-5 Minutes on Each Side, or Until Juices Run Clear. This Works Well on an Indoor or Outdoor Grill, but I Wouldn't Recommend Baking It. If You Absolutely Can't Grill It, You Might Get Away With Searing It in a Skillet. |
|
3
Done
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Leftovers Can Be Sliced and Frozen to Be Used Later in Other Recipes. See Above. |
