Quick and tangy weeknight dinner. I think I'll cut back on the soy sauce and replace it with more lime juice next time.
We make this a lot in the summer - grilled - kids and hubby really go to town. Works well for a make ahead meal - make marinade add chicken and freeze it. The day we want it, I just thaw it in the fridge in a bowl and it's ready to go to the grill after work.
I doubled this to marinade a whole chicken, cut up. I baked the chicken in the oven and it was delicious! I used a tablespoon of regular mustard, as I didn't have dry, and about twice as much garlic.
Very good! I used less soy sauce as was recommended and I did not have dry mustard so I used a tablespoon of Grey poupon which worked well. I used a grill pan to cook it up and it was fast and easy will make again!
Great recipe. Like others, I reduced the soy sauce (3 TBSP) as I generally don't like a strong soy sauce flavor. Beware of the nutrition "label". Since my chicken breasts (which aren't exactly small) are 140 calories (31 g protein), this label seems to be scaled inappropriately. However, it's probably pretty accurate if scale everything back according to the calories/protein grams of your chicken.
This is the same recipe I use that I found at eatchicken.com. I made it the first time exactly as printed and the soy overpowered the lime. Then next time I used tamari instead of soy, cut the amount in half, left the lime juice the same and added another clove of garlic and it was much better. I have made on the stove and the grill and either way is easy and good.
YUMMY!! You are right--the pucker power is there. I increased this to serve 6 with no problem. My hubby cooked these on the grill. The chicken breasts had a wonderful smell and flavor. This is very easy and oh the lime flavor. Thanks Tebo :)