Ingredients
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 🙂
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
11 comments
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!
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. 🙁
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.
Good recipe, however I feel it had too much Dijon. I completely overpowered the flavors.
Found ur receipe on Pintrest. This one has salt & pepper. The other version with same ingredients didn’t. Do we need it?
Sandra – I would say definitely so! Thanks for your question -Carole
[…] 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. […]
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.
Hi Danielle! That makes me so happy to hear 🙂 look around and I know you will find a bunch more recipes to try – Carole
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?
Hi Lori! So glad you loved it and thanks for catching the missing “cups” in the recipe. I’ve updated it!