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Lime and Pepper Grilled Chicken Breasts

Annabelle Breakey
Prep and Cook time 30 mins
Marinate time 30 mins
Yield Makes 4 servings
We threw a few sliced fresh vegetables on the grill with this chicken, added thick corn tortillas, and enjoyed a tasty summer dinner.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.