- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 8 Boneless Chicken Breasts
- 12 Key Limes juiced
- 1/3 cup Extra Virgin Olive Oil
- 4 Organic Green Onions chopped
- 4 cloves Peeled Garlic minced
- 3 tablespoon Dill chopped
- Salt and Pepper to taste
Directions
Using a meat tenderizer, pound the chicken to about 1/4 inch thick.
In a resealable bag, combine the remaining ingredients mixing well. Add the chicken, close the bag and toss to coat the chicken on all sides. Refrigerate for 2 or more hours.
Grill the chicken over medium-high heat, turning often, until the internal temperature reaches 165°F, about 12 minutes. Serve immediately.
Note:
For more marinade flavor, simply leave in the refrigerator longer.
