Grilled Lime Chicken (Sandwich, Salad, Wrap or Main Dish)

Submitted by gailanng

"A combination of McCormick recipes. See serving selections below."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 6

ingredients

• SEASONING BLEND

• 2 tablespoons salt
• 1⁄2 tablespoon black pepper
• 1⁄2 tablespoon onion, dehydrated
• 1⁄4 tablespoon garlic, dehydrated
• 1⁄4 tablespoon red pepper, crushed
• 1⁄4 tablespoon thyme, dried
• 1⁄4 tablespoon rosemary, dried
• 1⁄4 tablespoon coriander, dried

• MARINADE

• 1⁄4 cup fresh lime juice
• 3 -4 tablespoons seasoning, blend (see recipe above and adjust to taste)
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 1 1⁄2 lbs boneless skinless chicken breast halves

directions

1. Mix together seasoning blend; set aside.
2. Mix lime juice, seasoning blend, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
3. Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
4. Grill over medium heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.

5. Serving Suggestions:

6. Grilled Chicken: Serve along side your favorite vegetable.
7. Chicken Club Sandwiches: Serve grilled chicken on toasted buns with Cheddar cheese, cooked bacon, tomato, lettuce and ranch dressing.
8. Chicken Wrap: Place grilled chicken on a warmed flour tortilla layering with choice of additions, such as grilled sweet bell peppers, grilled onions, Cheddar cheese, etc. and choice of sauce or mayo. Gently roll until tortilla is completely wrapped around the filling.
9. Grilled Chicken Salad: Place grilled chicken on top mixed salad greens, cherry tomatoes, red onions, etc. topping with dressing and Cheddar cheese.

Reviews

[J-Lynn]

Wow! This is delicious, intense and bold flavor! We loved it! I made it on a George Foreman grill; I pounded the chicken breasts thin enough for even cooking before marinating; put it in the marinade at 9am and grilled at 5pm. They didn't need any sauce or anything; it's so flavorful! I served with a mild potato dish on the side to balance flavors. (My changes: tarragon instead of rosemary, eliminate the coriander.)

 

[Zurie]

Made for ZWT 7. Very nice!! For the seasoning, I used them as given, with these differences: used fresh garlic, wondered about that: "red peppers, crushed". I guessed it might mean chilli peppers/hot pepper, so that's what I used. Also, the "dried coriander" was a puzzle: the herb, or coriander seeds? So I used the seeds (a staple in some S A trad. dishes). I mashed the whole lot in my little mortar and pestle. Could not find limes, so used lemon juice. The reason why no photo is that I had a whole chicken (in fridge, had to use), which I butterflied by cutting out the chest bones. So a photo would not have shown your recipe as it should be!! DH hates skinless chick breasts -- in general we find them tasteless unless treated with care!! I used my chicken with your recipe as an oven roast, as a main dish with potatoes alongside (it's deep midwinter and there is a gale blowing, LOL!!) Also made my own "rustic" spinach pie, and a large salad. Great seasonings, nice dish!! Thanks!

 

[Babychops]

I was wary of all the salt (2 TABLEspoons) but made the marinade as directed, it was a good thing - smash hit! I think you could get away with 1 Tbsp salt and will try it that way next as my sweetheart has health issues and should use less salt. I was thrilled at how tasty this was. We just grilled it and served with sauteed squash, onion and mushroom. I have a huge rosemary bush so I used fresh, chopped rosemary. This is a KEEPER!!!