Prep 3 hrs
Cook 12 mins
This is a delicious dish that's so easy to prepare but elegant enough for company. Kids love it served as is, add a peanut dipping sauce for adults. Yum. Prep time includes time to marinate.
- 2 tablespoons olive oil
- 3 tablespoons lime juice (fresh, not bottled)
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 2 garlic cloves, minced
- 6 -8 boneless chicken breasts
- Combine first 6 ingredients.
- Add chicken breasts, turning to coat.
- Refrigerate 2-3 hours, or up to 8 hours.
- Grill on medium heat until just cooked through, no pink showing.
I was tired of my usual chicken marinade which uses lime, soy, garlic and honey...so I looked for something different and found this. We made it last night, I marinated it for about 3 1/2 hours and that made for a very flavorful and juicy chicken breast. The only substitute I made was to use dried mustard rather than the tumeric. I served it w/a tossed salad (fresh ingrediants from the local farmer's market) and roasted asparagus. This will be a good marinade as it is made w/stuff I normally have on-hand. Thank you for this recipe!
Like PaulaG, I used 2 large chicken breast halves with the full amount of marinade. I served it with Toolbelt Diva's Maple Squash (Recipe #62355) and steamed spinach dressed with nutmeg and vinegar. The dishes complemented each other nicely for a delightful dinner.
I read the ingredients listed for the marinade and thought..."I have all the stuff in my pantry, I can do that." Except Cookin-jo, I had a whole chicken, and really did not want to cut it up... So I cut through the breastbone and opened up the whole chicken, removed the rib bones, and left the skin on its back, fully intact, flattened it out (until it resembled a frog), and rolled the whole chicken around in the lovely smelling marinade. Using the whole chicken, complete with wings, drums and thighs meant I needed to use more olive oil (1/4 cup), for the marinade with the juice of a whole fresh lime (I did not mind, the lovely aroma of fresh garlic cloves, and lime juice makes me homesick). Rolling the chicken around in the marinade for the day ensured really good coverage. Grilled this baby in the oven; first skin side up, about 10 inches down from the grilling element, for 20 minutes. Turned it over, basted it with the juices, and rest of the marinade, and grilled that side for 20 minutes..(Perhaps more time is required for a larger chicken) Kept basting the chicken until marinade was used..... No additional liquid was required..... The combination of marinade and juices from the chicken produced a delicious sauce. Yes! that was used as well. A wonderful way to cook a whole chicken partially deboned and(butterflied, as it were). Important Hint, worthy of note: do not cook the chicken any nearer than 10" from a grilling element; you might have a tiny fire, and a lot of smoke; your smoke alarm might sound, your carbon monoxide alarm might scream. It probably is not a pleasant sound. You are racing to save your dinner from incineration... your cat will trip you as she runs to hide. You might step on her foot and she might hide for the balance of the day, and all night. Other than that, you will agree this recipe is might fine, and deserves all the stars one can muster. We are allowed just five, so five thumbs up, it is. Yes, I love it, I will do it again...You should probably feed your cat first so she is not underfoot. Your neighbours??? they are probably very understanding. Thank you for this fine tasting chicken-bird recipe.