PEPPER LIME CHICKEN
6 skinless, boneless chicken breast halves
1 teaspoon finely shredded lime peel
1/3 cup lime juice
3 tablespoons cooking oil
1 teaspoon dried thyme or basil, crushed
1/2 teaspoon coarsely ground black pepper
¼ teaspoon salt
2 cloves garlic, minced
bottled salsa (optional)
lime wedges (optional)
Place chicken breast halves in resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinade in refrigerator for 30 minutes.
Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until golden brown.
Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170 ° F)
If desired, serve with salsa and lime wedges.
2 comments:
Thanks for passing on that recipe, Robin. I'm going to try it and hope that it comes out as good as Mary's version did!
It's really tasty, and in our house, a welcome alternative to barbecue chicken, which is our standard chicken dish. Richard even liked this a lot, which is high praise indeed.
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