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Entree
American
8 servings
3 hours
15 minutes
8 Boneless chicken breasts
12 Key limes, juiced
1/3 cup extra virgin olive oil
4 Mexican Green Onions or organic green onions, chopped
4 cloves peeled garlic, minced
3 tablespoon dill, chopped
Salt and pepper to taste
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. (For more marinade flavor, simply leave in the refrigerator longer.)
Grill the chicken over medium-high heat, turning often, until the internal temperature reaches 165°F, about 12 minutes. Serve immediately.
Optional: garnish with sesame seeds and fresh green onion.
