Mustard Lime Chicken
It’s too darn hot here to turn on the oven; the high today is supposed to get up to 100 degrees. The solution? Fire up the grill and throw on some chicken breasts ever so briefly. The mustard lime chicken pictured above is a tangy hit of protein on a hot summer’s day.
I hope it cools off a bit tomorrow as my son plays in the finals of the little league tournament. His team (the “B” team mind you) defeated the “A” team in actual tournament play last weekend (not just a scrimmage) to advance in the tourney. He played well while I was away with two home runs and 4 RBI’s during one of his games last weekend. Unfortunately I missed his “stellar” performance because I went to California to visit a parent in the hospital –who is now out of the hospital by the way and doing much better.
Tomorrow, happily, I will get to see him in action again as he and his team dukes it out for the district little league title. That will be fun –even if the forecast is for 95 degrees.
1 lb skinless, boneless chicken breasts
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ tsp celtic sea salt
½ tsp pepper
- Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
- Pulse until ingredients are well combined
- Rinse chicken breasts, pat dry and place in an 7 x 11 inch pyrex baking dish
- Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
- Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
- Serve
Serves 2
If you like, save the sauce that the chicken marinates in, heat it in a pan and serve with the grilled chicken. It is very tangy so I wouldn’t use much; I actually preferred the chicken plain, though my younger son and his friend Josh liked it with just a dab of sauce on it.
Josh was over at our house playing with the boys while I photographed the Mustard Lime Chicken above and asked, “Can I eat that chicken? The one you are actually taking pictures of for your website? That exact piece?” When I answered affirmatively he replied, “Cool!” in a fit of glee.
The recipe for this chicken dish is based on one by Jim Romanoff of AP Wire Service. His recipe calls for tuna steaks on the grill using the ingredients above as marinade. Many thanks to Monsieur Romanoff for his great recipe.
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Subscribe by Email to elanaspantry.com:Posted on July 15, 2008 in entrees by Elana
you might also like: Chili Chicken
or Curried Shrimp
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13 comments for the post “Mustard Lime Chicken”
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I am receiving and printing these for my sister who has CD. She will really enjoy trying new recipes. She’s 6-months into this new diet. Thanks so much for your help.
July 15th, 2008 7:19 pm
I have CD, apparently most of my life but just diagnosed 2 months ago! What a differance to drop the agitating ingrediants!! I am newly recieving your recipes and cant wait to try them…Thank you for having such an awesome site here!!
July 16th, 2008 8:48 am
Lovely, this looks so refreshing. On the same note, many people consider chicken to be a cooling food to eat. It does seem to fit hot summer days. :-)
July 16th, 2008 11:09 am
Well hello! I just found your blog through food gawkers and just LOVE it! Thanks for all your effort and ideas. I just recently made a grilled chicken a bit like this one, but added orange juice of one orange as well. Delish! I have a food blog as well, committed to lower calorie, organic foods and rants at http://danazia.wordpress.com/
I must admit, that your blog is something that I will aspire towards! Beautiful.
Dana Zia
July 16th, 2008 11:39 am
Fantastic chicken! Our son was just diagnosed with Celiac Disease about one month ago, and I have to tell you that your recipes have been such a help. We all loved the chicken, and I ended up baking it at 350 until it was cooked (25-30 minutes) since it rained the day I made it and couldn’t use the grill- flavor was still excellent! Thank you!
July 17th, 2008 2:32 pm
chicken looks great—will try it in the next few days. will probably add some agave to the remaining marinade and serve as sauce. i gave your blog info to 2 friends who both require gluten free recipes.
thanks
July 17th, 2008 3:06 pm
Wanda -Glad to be of help to you and your sister. You are very welcome.
Denise -Welcome to the site, glad you found us.
Kimi -Yes, very refreshing.
Dana -Thanks so much for your kind words.
Ana -I like the adaptation of using the oven.
Miriam -Thanks so much for spreading the word and I think the sauce will taste much better with a bit of agave added to it, great idea.
July 18th, 2008 5:17 pm
The mustard Lime Pollo is greeeat! I fixed it for my family for lunch on Friday! I was a bit concerned since I felt it too limy; however, my family loved it! It tasted even better the next day!!!
Great website
Do you know how to fix a homemade Granola?
July 19th, 2008 12:38 pm
Elana,
It is hard to even move in this crazy heat..but this is worth turning up the grill for.
July 19th, 2008 12:41 pm
Rene- Here is a great homemade granola recipe. You can also search for other recipes that you might like to see by going to the search bar on the upper right hand side of my site and typing in the name of the recipe you wish to find.
Maya- so hot here; it was 104 yesterday!
July 21st, 2008 10:21 am
I found your site yesterday and printed out this recipe. I made it for dinner last night and it was SO delicious!! I made dinner for my mom, step dad, brother and my family… It was a hit. Everyone loved it!! Quick, Easy, Healthy & Delicious!!! I will definitely be making this again & again. Thank you so much!!
July 25th, 2008 12:05 pm
Just popped mine in the fridge to marinate. I will comment later on how it turned out. thanks!
July 27th, 2008 3:50 pm
Rita -Thanks.
Melissa -How was it? :-)
July 28th, 2008 4:31 pm