Lime and Pepper Grilled Chicken Breasts

Lime and Pepper Grilled Chicken Breasts Recipe
Annabelle Breakey
We threw a few sliced fresh vegetables on the grill with this chicken, added thick corn tortillas, and enjoyed a tasty summer dinner.


Makes 4 servings

Recipe from


Recipe Time

Prep and Cook: 30 Minutes
Marinate: 30 Minutes

Nutritional Information

Calories 212
Caloriesfromfat 21 %
Protein 28 g
Fat 5 g
Satfat 0.9 g
Carbohydrate 14 g
Fiber 0.8 g
Sodium 661 mg
Cholesterol 68 mg


1/2 cup lime juice (from about 4 limes)
3 tablespoons sugar
2 tablespoons freshly ground black pepper
1 tablespoon olive oil
1 teaspoon salt
4 boned, skinned chicken breast halves


1. Combine lime juice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.

2. On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.

3. Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.

Note: Nutritional analysis is per serving.

Lauren Novelli, College Station, TX,


August 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note