Basil Lime Chicken

(1 vote)
11 Comments
3 minutes
September 29, 2021
Carole Jones
I apologize ahead of time for all those who have already listened to me rant about “spring” in Minnesota this year…..
Come on already!  It is April 18th and this is what is outside my window right now.  Schools are closed.  Birds are confused.  Spring sports haven’t participated a single game/match/meet all season.  As soon as the snow begins to melt, we get pounded again with mountains of snow.
 
I’m trying to look at the positive side that we desperately need the moisture after two years of severe drought.  However, why oh why can’t this glorious precipitation be falling in the liquid state?
Basil Lime Chicken

To keep from feeling too depressed about the winter-that-will-never-end, I decided to make something light, fresh and summery.  Usually the only time I have fresh basil is in the summer when I grow it in my garden.  It’s inhumane what they charge for a minuscule bunch of it at the store!  However, I needed the fresh basil the remind me that winter can’t last forever, right?  Right?!?!?

Basil Lime Chicken
I baked my chicken in the oven since there was a foot of snow on top of my grill, however, don’t hesitate to throw your chicken on the grill once it has marinated.  I adore the basil sauce, but I think next time I will make a bit more than the original recipe made.  I love a lot of sauce on each bite and I found the recipe didn’t make quite as much as I wanted.
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Basil Lime Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Ingredients

Scale

Marinade

  • 4 lbs boneless, skinless chicken breasts
  • 2 limes, juice and zest
  • 3 T olive oil
  • 3 Tb dijon or brown mustard
  • 3 Tb worcestershire sauce
  • 3 Tb soy sauce
  • 3 green onions, finely chopped
  • 3 garlic cloves, finely minced
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper

Sauce

  • 1 lime, juice and zest
  • 1/4 C extra virgin olive oil
  • 3 green onions, finely chopped
  • 3 garlic cloves, finely minced
  • 1/4 cup chopped fresh basil
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Notes

1.  In a gallon sized ziplock bag, mix together all the ingredients for the marinade.  Add the chicken and make sure the chicken is evenly coated with the marinade.  Marinate in the fridge for 2 hours.  While the chicken marinates, mix together the sauce ingredients in a small bowl and set aside.
2.  Preheat your oven to 450 degrees and line a cookie sheet with foil, then spray it lightly with nonstick spray.  Place the chicken skin side up on the pan and bake for 20 minutes, or until the chicken is cooked through and the juices run clear.  The time will depend on the size of your chicken breasts.  Mine were large.  Let the chicken rest for 5 minutes before cutting into strips and topping it with the sauce.  **Alternatively, you can also grill the chicken instead of baking it but it was too cold for me to grill today 🙂

  • Author: Carole Jones

Nutrition

  • Serving Size: 1/7th
  • Calories: 433
  • Sugar: 2g
  • Sodium: 3039mg
  • Fat: 21g
  • Saturated Fat: 13g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 58g
  • Cholesterol: 0mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

11 comments

Susan Lindquist
11 years ago

I feel your pain as far as late Spring weather goes! You have, however, laughed in the face of the snow gods by creating this perfect summertime grilling masterpiece! Easy and so delish!

Cold Oatmeal and Purple Cows
11 years ago

Just found your blog and I LOVE IT! Thank you for sharing all of your work with us. You are from Marshall, MN?! I am a MN girl myself. Born and raised in Sauk Centre. I look forward to exploring your blog and trying all of your recipes. Enjoy another snowy night! Urg. Earth Day~ snow. 🙁

Anonymous
11 years ago

My family Loved it. I intended to make a double amount of sauce, as per your suggestion. After I started the sauce with double amount of lime I forgot to double the rest of the recipe. The sauce taste tasted great! Found you on Pinterest, love the blog.

Gruchow News
11 years ago

Good recipe, however I feel it had too much Dijon. I completely overpowered the flavors.

Sandra
10 years ago

Found ur receipe on Pintrest. This one has salt & pepper. The other version with same ingredients didn’t. Do we need it?

Carole
10 years ago

Sandra – I would say definitely so! Thanks for your question -Carole

Gluten Free Weekly Meals (What I Ate Last Week) #20 | Tastefully Gluten Free
10 years ago

[…] it was still in the 80s (as opposed the the 70s we are having this week) I was grilling and made Basil Lime Chicken. I cannot tell you how long I had this recipe pinned before making it! Probably at least two years. […]

Danelle
9 years ago

I made this dish a few weeks ago with my garden fresh basil and green onions. It was an outta-the-ballpark hit! I wanted to thank you for the great recipe.

Carole
9 years ago

Hi Danielle! That makes me so happy to hear 🙂 look around and I know you will find a bunch more recipes to try – Carole

Lori
3 years ago

A friend made this during a visit. Love it! I assume the amount of fresh basil is 1/4 cup. Can you update this in the recipe, please?

Carole
3 years ago

Hi Lori! So glad you loved it and thanks for catching the missing “cups” in the recipe. I’ve updated it!

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