Recipes for Grilled Chicken - Perfect Chicken Marinade

Every once in a while, when testing Recipes For Grilled Chicken, I run across something great. This time I think I've found the perfect chicken marinade.

The recipe calls for boneless skinless chicken breasts and they can sometimes get a little boring. This chicken marinade takes the boring away.

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Marinating chicken in lime juice acts as a tenderizer, so even grilling over hot charcoal won't dry them out. You'll need about an hour for the chicken breasts to soak up the lime juice along with the herbs.

Serve these chicken breasts hot off the grill or let them come to room temperature - they will go great on a buffet.

You can also get several thin slices out of each chicken breast, making these ideal for sandwiches.

Recipes For Grilled Chicken - Perfect Chicken Marinade

Ingredients

4 boneless skinless chicken breasts
3 limes, juiced - or 1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried sage
1 teaspoon dried oregano
kosher salt and ground black pepper

Directions

Whisk together the lime juice with the olive oil, then add the chili powder, ground cumin, dried sage and dried oregano.

Combine the chicken breasts with the lime marinade in a large baggie or covered container. Refrigerate for at least 1 hour.

Light a charcoal barbecue or a gas grill.

Remove the chicken breasts from the chicken marinade and lightly season them with the kosher salt and black pepper. Grill, turning once, until the chicken is cooked through and is no longer pink inside, about 8 minutes per side.

While the chicken breasts are grilling, put the marinade in a small saucepan and bring to a boil. Reduce the marinade to a syrup, then set aside.

When the chicken breasts are cooked, remove them to a warm platter. Brush both sides of each one with some of the lime marinade syrup and serve warm.

Serves 4

Good To Know - If you are without a grill or barbecue, try broiling the marinated chicken breasts in the oven broiler. Before marinating in the lime juice, pound each breast a little between 2 sheets of plastic to even out the thickness. This will insure that they broil evenly and cook a little faster than if left thick.

On Your Own - If this should be a little "limey" for your taste try cutting some of the lime flavor in half with orange juice. And add fresh herbs if you like - rosemary would be terrific in the marinade, and throw in some chopped garlic to complete the Mediterranean style.