It’s easy to get into a recipe rut – making the same thing over and over again because it’s what you know. You know which ingredients are needed and keep them stocked – or can grab them quickly at the store without a list. You know you can crank it out quickly – say, before soccer practice or a lacrosse game. And, you know how it will turn out and that everyone in the family will eat it. This Garlic-Lime Chicken is at the top of my rut list – a weekly regular during grilling season, and often a winter guest star via the grill pan or broiler.
Usually I’ll grill double the amount of chicken we’ll need for dinner; the leftovers will get sliced up the next day and added to a Mexican chopped salad or quesadillas. While chicken breasts are my go-to, this marinade works equally well with bone-in chicken, pork tenderloin, flank steak and portabella mushroom caps. What are your go-to recipes??
Garlic-Lime Grilled Chicken
- 2 cloves garlic, crushed
- ¼ cup fresh lime juice (from about 2 limes)
- ¼ cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 2 teaspoons ground cumin
- 2 pounds boneless, skinless chicken breasts, butterflied/cut in half lengthwise or pounded even
Fold out the top of a large plastic freezer bag. Add garlic, lime juice, olive oil, salt, sugar and cumin.
Add chicken and seal bag, squeezing out air as you zip. Massage marinade around the chicken.
Place bag on a large plate (in case bag leaks) and refrigerate until ready to grill – at least one hour or up to 8 hours.
Heat gas grill to medium-high. Right before grilling chicken, oil grill grates using vegetable oil-soaked paper towels and tongs. Remove chicken from bag and place on grill. Cover and cook for approximately 5 minutes. Loosen and flip chicken using a spatula, since the marinade may cause it to stick a little.
At this point the chicken is almost done. Cover grill and turn off heat. Cook 3 minutes more and remove chicken from grill. Check for doneness if you’re concerned, or if the breasts are thick – but don’t overcook. (Temperature should be just shy of 160F.) Serve right away, or let rest a few minutes before slicing. Clean grill with a brush so it’s ready for next time.
Wow , sounds great…Just finished our week of Birthdays with Lucas and Katie…I made them both a huge display of your “Cookie Pops” ….Wow , what a hit and so much easier than the Cake Pops, although Lucas is a Red Velvet cake pop buy…..Thanks for all your great ideas, waiting to see you on the Food Network soon….
You must have read my mind, made pork tenderloins on the grill yesterday and was thinking you needed to put a good marinade up on your blog for grilling season – thanks for knowing what I needed before I did!
Sounds great. Love the lacrosse picture.
Tonights dinner… Hubby said to keep it simple this evening. Thanks. Great pics and new tip on garlic press.
I love a good marinade I can throw together while my daughter is napping and that my husband can grill when he gets home. This was delicious and we used the leftover chicken for quesadillas. Perfect!