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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
mama's kitchen

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

Directions

  1. 1
    Mix together and pour over 4 frozen chicken breasts in zipper seal bag. Allow to thaw in refrigerator.
  2. 2
    Drain marinade and grill until chicken is no longer pink in middle.
  3. 3
    Use less cayenne- or none- to reduce heat!
  4. 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.

0 people found this review helpful

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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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  • Read all 39 reviews

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