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Basil Lime Chicken

  • Author: Carole

Scale

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 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 🙂