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Nutrition Facts
Serving Size 1 (202g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon pepper
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%
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Easy Grilled Lime Chicken- W/ OAMC Directions Too!

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

⁽³⁸⁾ 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!

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Featured Reviews for This Recipe

From: Chef #1298433

On Nov 11, 2009

Oh so good and easy! I did indeed just as you said, put the frozen chicken in the bag with everything(just used 1/2 of everthing since it is just the two of us) than browned them in a pan with adding now and than the marinade,and it was great! Served with baked potato and sugar-snaps! thanks for a wonderfull easy recipe.

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From: Chef #926877

On Sep 22, 2009

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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

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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

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