Grilled Soy Lime Chicken Breasts Recipes

GRILLED LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

GRILLED SOY-LIME CHICKEN BREASTS

Steps:

• Whisk together lime juice, soy sauce, and oil in a bowl. Place chicken breasts on a work surface between two layers of waxed paper or plastic wrap. Using the smooth side of a meat pounder, pound the chicken breasts until all the pieces are an even 1/2-inch thickness.
• Place chicken breasts in a resealable plastic bag or glass baking dish. Pour marinade into bag or over chicken in dish. Refrigerate at least 3 hours or overnight.
• Heat a grill or grill pan over medium heat. Remove chicken from marinade, letting excess drip off. Grill chicken until cooked through, about 3 minutes per side. Shred or slice chicken, and serve with lettuce leaves and herbs on the side. See the top left tin image for reference.

GRILLED CHICKEN BREAST WITH GINGER AND SOY

Steps:

• Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
• Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
• Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

GRILLED SESAME LIME CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.

GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME

Steps:

• Heat a grill or the broiler.
• Put the oil in a mixing bowl; and lime juice, chile powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.
• Place chicken pieces on the grill or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.
• Remove the pieces and brush the tops with the melted butter.

HONEY-LIME GRILLED CHICKEN

Steps:

• In a resealable plastic bag, combine the honey, soy sauce and lime juice; add chicken. Seal and turn to coat. Refrigerate for 30-45 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE

Steps:

• Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
• Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

LIME GRILLED CHICKEN BREAST

Steps:

• Mix all ingredients except chicken in plastic bag.
• Add chicken, marinate in refrigerator 4-8 hours.
• Grill or broil approximately 6 minutes per side (or until juices run clear), turning and basting with marinade least twice.
• Slice and serve over rice or salad.
• Optional: Reserve approximately 1/4c of marinade before adding chicken, and use as salad dressing.
• Side note: We love this over a green salad with avocadoes, tomatoes, grated monterrey jack cheese, and fried corn tortilla strips.

HONEY LIME MARINADE FOR GRILLED CHICKEN

Steps:

• Add soy sauce, lime juice, olive oil, honey, and garlic to a small bowl in that order (the olive oil will help the honey slide right out of the spoon). Whisk together thoroughly.
• Place chicken in a large Ziploc bag and pour the marinade inches Marinate in the refrigerator for at least 30 minutes. Preferred time is 1-4 hours.
• After marinating, grill chicken over high heat for about five minutes per side for slices or seven minutes per side for whole breasts, until cooked through.
• Additional marinade can be made and then reduced down to serve over rice as a complimentary side to the grilled chicken.

GRILLED SOY-LIME CHICKEN BREASTS

Steps:

• Whisk together the lime juice, soy sauce, and oil in a bowl. Place the chicken breasts on a work surface between 2 layers of waxed paper or plastic wrap. Using the smooth side of a meat pounder, pound the chicken breasts until all the pieces are an even 1/2-inch thickness.
• Place the chicken breasts in a resealable plastic bag or glass baking dish. Pour the marinade into the bag or over the chicken in a dish. Refrigerate at least 3 hours or overnight.
• Heat a grill or grill pan over medium heat. Remove the chicken from the marinade, letting excess drip off. Grill the chicken until cooked through, about 3 minutes per side. Shred or slice the chicken, and serve with lettuce leaves and herbs on the side.

GRILLED CHICKEN WITH SOY-LIME SAUCE

Steps:

• Whisk first 5 ingredients to blend in 8 x 8 x 2-inch glass baking dish. Add chicken and onion. Cover and let marinate at room temperature 1 hour or refrigerate up to 3 hours, turning chicken occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Strain marinade into medium saucepan; add broth. Boil until sauce coats spoon, about 14 minutes.
• Meanwhile, spray chicken with vegetable oil spray. Grill or broil until just cooked through, about 4 minutes per side. Transfer to platter.
• Spoon sauce over chicken and serve.

JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME

Steps:

• Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).