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
- 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
- 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
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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Theresa Espy says
Whoa baby! My hubby loved this. I didnt have a grill so I cooked it in a cast iron skillet.
Thanks for your great recipes! I’ve recently been put on a soy/dairy/gluten free diet. So your site has been a great resource for me. Today my son decided to read this particular recipe to me and it was so funny – thought I’d share:
Tempie @ The Texas Peach says
I used this marinade on some chicken cutlets tonight for dinner, and they were delicious. Will definitely be using this marinade recipe again!
Made this on the grill last night after marinating 1.5 hrs. Basted some of the marinade on while grilling. I thought it was delicious and my whole family gobbled it up! Served it with roasted broccoli and sweet potato fries. Thanks for the recipe! The hardest part was juicing all the limes for a double batch of marinade….otherwise a simple, fresh recipe!
Just started a wheat/grain free diet and am so thankful I found your website with so many recipes. I made this tonight for dinner along with the roasted brocolli and it was a big hit! My 11 year old daughter said it was one of her favorite dinners! Even my picky 9 year old son gobbled up the chicken….Thank you for your hard work and great recipes!
Tom Foolry says
Mmmm, that looks so amazing! I shouldn’t have looked at this so close to lunch time! It’s gunna be a long 45 minutes while I wait for my food!
Just made this for my family. My 7-year old daughter proclaimed it to be her new 3rd favorite food (right after sushi and doughnuts)!
It was a big hit, easy to make and very flavorful. I added a few tablespoons of honey to soften it a bit, but will try it without the honey next time.
Thanks for the recipe!
Katherine Martinelli says
I just made it for dinner tonight and LOVED it!! I cut the chicken into slices, marinated overnight, and baked – absolutely delicious. This is definitely going into constant rotation!
i dont have a grill but this sounds so good can i make it in the oven if so what degree and for how long
Ana up thread said she baked it at 350 until cooked (25-30 minutes).
Tried this for dinner tonight. DELICIOUS. Thanks Elana.