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!
- 1⁄2 cup lime juice
- 1 lime (slices)
- 1⁄4 cup cider vinegar
- 6 garlic cloves, pressed
- 2 tablespoons oregano
- 1 tablespoon coriander
- 2 teaspoons pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1⁄4 cup vegetable oil or 1⁄4 cup olive oil
- chicken breast halve (can be bone in or boneless, number to suit you!)
- 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).
- Combine lime juice and wedges/slices with the remaining eight ingredients and pour into a large resealable plastic bag.
- Add chicken to bag, turn to coat, and refrigerate either overnight or eight hours before grilling.
- When ready to grill, remove chicken from bag and pour remaining marinade into a dish.
- Grill chicken over medium-high heat until juices run clear, using marinade to baste when turning.