Time 25m Yield 8 servings. Number Of Ingredients 7 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.
Time 1h30m Yield 4 servings Number Of Ingredients 11 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.
Time 2h25m Yield 2 Number Of Ingredients 7 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).
Time 30m Yield 4-6 serving(s) Number Of Ingredients 11 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.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Combine all marinade ingredients in heavy ziplock bag and mix. Add chicken breasts, seal; turn bag to coat. Let stand at room temperature for 15 minutes. Cover grill with foil. Place breats on foil and cook on grill at low heat setting. Cook for 20-30 minutes depending on size of breasts. Meanwhile melt the butter. Baste the breasts with butter when done. Can serve with buttered noodles.
Time 30m Yield 8 servings. Number Of Ingredients 14 Steps:
In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Time 15m Yield 4 to 6 servings Number Of Ingredients 10 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.
Number Of Ingredients 7 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.
Time 40m Yield 6 servings Number Of Ingredients 9 Steps:
Heat grill to medium heat. Mix dressing and oregano until blended. Pour 1/2 cup over combined vegetables in large bowl; toss to coat. Brush chicken with remaining dressing mixture. Grill chicken 10 min. Add vegetables to grill; cook 15 min. or until chicken is done (165°F) and vegetables are crisp-tender, turning occasionally and adding limes to the grill for the last 5 min. Serve chicken and vegetables drizzled with juice from grilled limes.
Time 1h15m Yield 6 Number Of Ingredients 5 Steps:
Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade. Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
