1 of 7 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (202g) Recipe makes 4 servings
Calories 283
Calories from Fat 122		(43%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 2144mg		89%
Potassium 463mg		13%
Total Carbohydrate 5.0g		1%
	Dietary Fiber 0.6g	2%
	Sugars 1.4g
Protein 34.3g		68%
detailed view... how is this calculated?

Easy Grilled Lime Chicken- W/ OAMC Directions Too!

Recipe #135664 | 20 min | 20 min prep | add private note

⁽³⁷⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Aug 30, 2005

Thaw and marinade your chicken breasts at the same time in this wonderful concoction! Toss it all in a zipper seal bag and throw in the refrigerator. Ready the next day to throw on the grill! The seasonings are a fusion of Asian and SW flavors making it suitable for both catagories in the World Tour.

SERVES 4 (change servings and units)

Ingredients

4 chicken breasts
1/2 cup soy sauce, low sodium preferred
1/2 teaspoon mustard powder
1 tablespoon worcestershire sauce
1/4 cup lime juice
1/2 teaspoon pepper
1/2 teaspoon cayenne
2 teaspoons garlic, minced (You can use garlic powder but be careful as many brands are salty. )

Directions

1
Mix together and pour over 4 frozen chicken breasts in zipper seal bag. Allow to thaw in refrigerator.
2
Drain marinade and grill until chicken is no longer pink in middle.
3
Use less cayenne- or none- to reduce heat!
4
OAMC: To freeze: Place chicken and marinade in a large freezer bag. Seal, label and freeze. To serve: Place in fridge to thaw overnight. Grill or broil until done. Thanks Lucid for these great instructions!

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #926877

On Sep 22, 2009

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Abby Girl

On Jul 5, 2009

This marinade was very good! It had a "bold, in your face" taste. I buy my chicken at Costco and put down 3 packages. I add the marinade to the chicken, then lay them flat in the freezer. When I want a quick dinner, (and that is usually all the time), I will take out a package and let it sit in tempid water for about 30 minutes. It either gets cooked right away...or back into the fridge for when I am ready for it!!! This marinade will definately go into my regular rotation! Kudos on a great find!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: bluemoon downunder

On Sep 18, 2005

An absolutely delicious recipe, which I’m so glad to have found during my ambles through Asia on the 2005 Zaar World Tour. I adjusted the recipe slightly to meet taste preferences (I considerably reduced the Worcestershire sauce and slightly increased the other liquids; and I omitted the cayenne pepper). I marinated and thawed the chicken thighs overnight, then pan-fried them in some of the marinade in a non-stick pan. I served the chicken with Kymmarie’s Sauteed Sugar Snap Peas Sauteed Sugar Snap Peas. A fabulous combination, I’ll serve again. Thank you for a great recipe!

6 people found this review helpful

Was this review helpful to you? YES | NO

From: PanNan

On Sep 28, 2005

I used boneless skinless chicken breasts, placed them in the marinade frozen, before work, and they were thawed by dinner time. I used the panini grill to cook them in 4 minutes. They were juicy, very well seasoned, and a nice bronze color. Perfect recipe for a quick week night meal.

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 38 reviews