Grilled Southwestern Lime Chicken Breasts
This chicken is delish, and so versatile. Serve as a meal, fajitas, bowls, or sandwiches.
- Prep Time: 35 minutes including marinade
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish Chicken
Ingredients
- zest and juice from 1/2 lime, save other half for serving
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon sugar (brown or white)
- 3 cloves minced garlic, mashed with 1/4 teaspoon salt
- 1/2 teaspoon chipotle powder or cayenne*
- pinch of red pepper flakes
- 4 skinless boneless chicken breast halves (about 1 1/2 pounds), cut in 1/2 horizontally*
- 8 slices Monterey Jack cheese (optional)
- Sweet Cayenne Mustard Sauce
Instructions
Combine first seven ingredients, the lime zest and juice, Worcestershire, olive oil, sugar, garlic, chipotle or cayenne pepper and the pinch of red pepper flakes in a Ziploc or medium bowl and mix together. Add chicken, massaging & turning to coat. Refrigerate for 15 to 30 minutes. (May be marinated overnight, and it is flavorful, but the heat will dissipate with the longer time period.)
Prepare barbecue (medium-high heat). Remove chicken breasts from marinade, letting excess drip off. Grill chicken until just cooked through, turning occasionally, about three to five minutes, depending on thickness of breasts.
If using cheese, when turning the chicken, place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, one to two minutes. Transfer chicken breasts to plates.
Serve with lime & Sweet Cayenne Mustard Sauce.
*notes:
- A regular chili powder is mixed with a number of ingredients which tend to add a “muddy” flavor to the chicken – stick with a pure powder like a Chipotle or Cayenne.
- The breasts don’t have to be cut, but it speeds up cooking time and maximizes the flavor.