Total Time
30mins
Prep 10 mins
Cook 20 mins

Adapted from a recipe in Quick Cooking, July/August 2002, I used fresh lime juice and added lime slices to my marinade and utilized fresh herbs as much as possible (dried will work). I also chose to grill the chicken to complete the "no muss - no fuss" feeling as it marinates the night before and grills up quickly! Everyone loved it! Try serving with grilled asparagus spears and roasted red potatoes!

Ingredients Nutrition

Directions

  1. Juice limes to make 1/2 cup of juice and slice (1) lime into wedges (you can zest the lime before slicing to optimize the flavor).
  2. Combine lime juice and wedges/slices with the remaining eight ingredients and pour into a large resealable plastic bag.
  3. Add chicken to bag, turn to coat, and refrigerate either overnight or eight hours before grilling.
  4. When ready to grill, remove chicken from bag and pour remaining marinade into a dish.
  5. Grill chicken over medium-high heat until juices run clear, using marinade to baste when turning.