Tuesday, March 3, 2009

Grilled Lime Chicken

1 cup corn oil
1 cup fresh lime juice
5 tbls chopped onion
5 tsp dried tarragon
1 tsp Tabasco sauce
2 tsp salt
dash Accent (opt)
6-8 boneless, skinless chicken breasts

Combine oil, lime juice, onion, tarragon, Tabasco, salt, and Accent (if using).  Reserve enough marinade for basting, if desired.  Add chicken to marinade, turning to coat.  Marinate, covered, in refrigerator for 6 hours or longer, turning frequently.  Preheat grill.  Drain chicken and place on grill.  Grill for 25-30 minutes until done, turning and basting frequently with reserved marinade.  Serves 6-8.

Freezer Method:  Combine marinade in gallon freezer bag; add chicken. Remove all air, seal, and freeze.

Serving Day:  Thaw chicken 24 hours before preparing.  Follow grilling directions above. (Do not use marinade for basting unless reserved some in separate bag).

1 comment:

  1. I like to make extra of this (approx 3 breasts) and use the leftover grilled chicken for Mexican Chicken Soup. It really adds some zip!