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Sunday, August 28, 2011

GRILLED LIME CHICKEN

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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