Well, here we are, smack in the middle of grilling season! We are firing up the grill at least once a week these days to enjoy the beautiful summer weather, while making some delicious food at the same time.
I’m really excited about this recipe! I found it a while back on Pinterest and pinned it for the summer time when basil is in season. I always have multiple basil plants in the summer because I love cooking with it, and I also make a bunch of pesto and stock my freezer. I just love the fresh herbaciousness (is that a word?) of basil, and I think it adds so much character to dishes. I added quite a bit here, about 1/4 of a cup, but you could obviously add less if you prefer. Because, hey, I’m not the boss of you. I’ve also been kind of oddly obsessed with limes lately, so I always have some on hand. This recipe was a no-brainer for me, as I had everything on hand. It’s a pretty simple marinade with a similar sauce to spread over the cooked chicken. We made this the first time when we had some family over, and everyone loved it and wanted the recipe. The marinade and sauce give the chicken so much deep flavor, yet is really fresh and bright! This is, without a doubt, my new favorite grilled chicken recipe.
So if you’re firing up the grill for the Fourth of July holiday, give this one a try! You’ll love it and it’s sure to impress your guests!
Grilled Basil Lime Chicken
Adapted from goodnessgracious.com
- 3 limes (juice and zest), divided
- 1/4 cup and 3 Tbsp extra virgin olive oil
- 3 Tbsp dijon mustard
- 3 Tbsp worcestershire sauce
- 3 Tbsp low sodium soy sauce
- 6 green onions, chopped, divided
- 3 cloves garlic, minced, divided
- 2-4 Tbsp chopped basil, to taste
- salt and pepper to taste
- 3 lbs boneless, skinless chicken breasts
In a small bowl, combine the zest and juice of 2 limes, 3 Tbsp of extra virgin olive oil, dijon, worcestershire, soy sauce, 3 green onions, 2 garlic cloves, salt and pepper, and mix well. Cut the chicken into even pieces and place in a large zip top bag. Pour the marinade over the chicken and marinate for 1 hour.
For the sauce that will go over the cooked chicken, combine the juice and zest of one lime with 1/4 cup extra virgin olive oil, 3 chopped onions, 1 minced garlic clove, and basil.
Preheat the grill.
Place chicken on grill and cook for about 7-10 minutes. Flip the chicken and cook until internal temp reaches 170. How long will depend on how thick your chicken is. Remove the meat from grill and let it rest for 5-10 minutes. Pour the sauce over the chicken and serve.