Zesty Basil and Lime Chicken Recipe for Tangy Weeknight Meals

A bright basil-lime-Dijon marinade makes tender, flavorful grilled chicken. Marinate overnight for best results. This recipe yields extra cooked chicken to freeze for easy meal prep.

Author: Mary Ann

Ingredients

• 3/4 cup lime juice
• 1/2 cup oil
• 1/2 cup Dijon mustard
• 1/2 cup Worcestershire sauce
• 1/2 cup soy sauce
• 1/4 cup green onions, chopped
• 1/4 cup fresh basil, chopped (or 1 1/2 tablespoons dried)
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 lbs boneless, skinless chicken breasts

Instructions

1. Whisk all ingredients except the chicken together until smooth. Reserve 1/4 cup for basting and another 1/4 cup for serving; refrigerate the reserved portions.
2. Place the chicken in the remaining marinade and refrigerate overnight to develop flavor.
3. Preheat the grill to medium. Grill chicken about 5 minutes on the first side, basting occasionally with the reserved basting marinade.
4. Flip the chicken, baste again, and continue grilling until the juices run clear and the chicken is cooked through.
5. Divide the cooked chicken: serve one pound for tonight’s meal and chop the remainder. Portion the chopped chicken into three one-pound packages for the freezer.
6. Drizzle the reserved serving marinade over the portion you serve, or offer it as a dipping sauce.

Notes

If chicken breasts are thick, butterfly them (slice horizontally) for more even cooking. Serve one pound of the cooked chicken and freeze the remaining chopped chicken in three one-pound portions for later recipes.

This recipe was adapted from a Basil Lime Chicken originally published on GoodenessGracious.com.

Nutrition per serving