from Mike Bennett
8 boneless skinless chicken breast halves (4 oz. each)
1/2 c. lime juice
1/3 c. olive oil
4 green onions, chopped
4 garlic cloves, minced
3 Tbsp. chopped fresh dill, divided
1/4 tsp. pepper
Flatten chicken breasts to 1/4 in. In a resealable plastic bag, combine the lime juice, oil, onions, garlic, 2 Tbsp. dill and pepper; add chicken. Seal bag and turn to coat; refrigerate 2 - 4 hours.
Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6 - 7 minutes on each side, or until a meat thermometer reaches 170 degrees. Sprinkle with remaining dill.
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