Rave & Review: Basil Lime Chicken

Originally Posted By: Goodness Gracious

Special Instructions: My personal belief for the best results when using marinades is to allow your meat to soak in it overnight. You can also do this an hour before cooking, as was suggested in the original posting.

Ingredients: lime, garlic, Worcestershire sauce, Dijon mustard, olive oil, soy sauce, green onions, chicken, basil

Tools: grater, bowl, knife, measuring spoons, whisk, gallon-sized zip-lock bag, refrigerator, grill

Cut into bite-sized pieces and ready to serve.

Marinade
2 limes
2 cloves garlic, minced (cheat: 1-1 1/2 teaspoon dried minced garlic)
3 Tbsp. Worcestershire sauce
3 Tbsp. Dijon mustard
3 Tbsp. olive oil
3 Tbsp. soy sauce
3 green onions, chopped
Dashes of salt and pepper

3lbs. chicken breast (or chicken tenders)

Dressing
1 lime
3 green onions, chopped
2 cloves garlic, minced (cheat: 1-1 1/2 teaspoon dried minced garlic)
1/4 cup olive oil
2 Tbsp. basil, chopped

Directions: For the marinade, begin by zesting and juicing two limes into a medium-sized bowl. Add the garlic, Worcestershire sauce, Dijon mustard, olive oil, and soy sauce. Finally, add the chopped green onions, along with the salt and pepper. Whisk together.

Take the 3lbs. of chicken breasts and cut into smaller, equal pieces, roughly the size of tenders. In a gallon zip-lock bag, combine the chicken and marinade. Allow to sit overnight (or at the very least of an hour).

When ready to cook the chicken, preheat the grill. To prepare the dressing, zest and juice 1 lime into a medium-sized bowl. Combine the green onions, garlic, olive oil, and basil, whisking together.

Remove the chicken from the marinade and discard the bag. Place the chicken on the grill an cook thoroughly, about 5-8 minutes on each side of the chicken. When fully cooked, cut the chicken into bite-sized pieces. Drizzle dressing over chicken and serve.


Basil Lime Chicken has to be one of my favorite recipes that I have ever made. Even in the early stages of whisking the marinade together made me mouth-watering hungry. I like to make smaller cutlets and marinade in the refrigerator overnight or nearly a day before cooking to maximize the absorbency of the flavor. I did use the cheat with minced garlic but otherwise everything else was done as seen on Goodness Gracious. Everything was gone within two days, and it reheated wonderfully!