It’s too darn hot here to turn on the oven; the high today is supposed to get up to 100°. The solution? Fire up the grill and throw on some chicken breasts ever so briefly. The mustard lime chicken pictured above is a tangy hit of protein on a hot summer’s day.
I hope it cools off a bit tomorrow as my son plays in the finals of the little league tournament. His team (the “B” team mind you) defeated the “A” team in actual tournament play last weekend (not just a scrimmage) to advance in the tourney. He played well while I was away with two home runs and 4 RBI’s during one of his games last weekend. Unfortunately I missed his “stellar” performance because I went to California to visit a parent in the hospital –who is now out of the hospital by the way and doing much better.
Tomorrow, happily, I will get to see him in action again as he and his team dukes it out for the district little league title. That will be fun –even if the forecast is for 95°.
Mustard Lime Chicken
Ingredients
- 1 pound skinless, boneless chicken breasts
- ½ cup fresh lime juice
- ½ cup fresh cilantro, chopped
- ¼ cup dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- ½ teaspoon celtic sea salt
- ½ teaspoon black pepper
Instructions
- Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
- Pulse until ingredients are well combined
- Rinse chicken breasts, pat dry and place in an 7 x 11 inch baking dish
- Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
- Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
- Serve
If you like, save the sauce that the chicken marinates in, heat it in a pan and serve with the grilled chicken. It is very tangy so I wouldn’t use much; I actually preferred the chicken plain, though my younger son and his friend Josh liked it with just a dab of sauce on it.
Josh was over at our house playing with the boys while I photographed the Mustard Lime Chicken above and asked, “Can I eat that chicken? The one you are actually taking pictures of for your website? That exact piece?” When I answered affirmatively he replied, “Cool!” in a fit of glee.
The recipe for this chicken dish is based on one by Jim Romanoff of AP Wire Service. His recipe calls for tuna steaks on the grill using the ingredients above as marinade. Many thanks to Monsieur Romanoff for his great recipe.
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Shannon L. says
This recipe looks/sounds delicious! I have been using this site as a daily reference for cooking almost all of my meals and it’s been wonderful :-) I want to make this dish tonight, but I’m thawing a whole chicken…not just breasts. And I’m wondering if this will work in a slow-cooker. I guess I’ll find out!
Raechelle says
Hi there! I have been perusing your site for a few days now as my husband and I are embarking on a gluten (and corn, casein, soy, glutamates in general) free diet for some health issues my husband is dealing with, and I have to say…thank you! You have some really fabulous recipes here…I tried this mustard lime chicken one last night and it got 2 thumbs up from hubby. I will be linking some of your recipes back from my blog for sure as you deserve as much kudos as possible for posting these recipes. I will definitely be ordering your Almond Flour cookbook as well!
Cheers!
jessica says
I would try to contact the manufacturer to be absolutely sure – also, this might get more attention inthe forums.
Good luck!
Chelsea says
Can someone please tell me for sure if the Laurent du Clos – Dijon Mustard Elana uses is casein free… I can’t find the info on the products website…? Thank you so much
Tiffany Z. says
Thanks so much for the recipe, I made it tonight for the first time, and it is definitely a keeper. My husband was full of “yums” for the whole meal. Found on Tastespotting…
Jenna says
I made this last night for dinner for the first time! Elana, I am thankful for you! It was so delicious!! :) I thought the sauce was amazing! I thickened it on the stove over low heat and used it as a dip for the chicken. We made cilantro brown rice and grilled some veggies on the BBQ to go with it! What a fantastic meal. Thank you!!!
~M says
A family friend grilled this recipe for us a few weeks ago…absolutely delicious. I just love TANGY and lime anything and like mustard. Have you ever tried spreading the marinade (perhaps multiplied) over a whole chicken and baking it? I think it’d be perfect for a Shabbat dinner, a contender to the chipotle orange chicken I love so much. Thanks for all of your fabulous recipes!
elana says
Rita -Thanks.
Melissa -How was it? :-)
melissa says
Just popped mine in the fridge to marinate. I will comment later on how it turned out. thanks!
Rita says
I found your site yesterday and printed out this recipe. I made it for dinner last night and it was SO delicious!! I made dinner for my mom, step dad, brother and my family… It was a hit. Everyone loved it!! Quick, Easy, Healthy & Delicious!!! I will definitely be making this again & again. Thank you so much!!