Lime and Pepper Grilled Chicken Breasts

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.

Yield: Makes 4 servings
Recipe from Sunset

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Recipe Time

Prep And Cook: 30 Minutes
Marinate: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 21%
  • Protein: 28g
  • Fat: 5g
  • Saturated fat: 0.9g
  • Carbohydrate: 14g
  • Fiber: 0.8g
  • Sodium: 661mg
  • Cholesterol: 68mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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