We all know how it happens when we “Add Chicken” to our salads at a restaurant or lunch joint. Out comes an anemic-looking flop of tasteless protein that resembles a sliced-up breast implant.
I’m here to change that.
This recipe comes from my husband, who is typically in charge of putting together our lunches for the week. We usually go with some kind of salad, and we love to bulk it up with this easy, versatile, and delicious recipe for freshly marinated and grilled garlic-lime chicken. It’s pungent and savory, and goes with anything from greens to grains.
We don’t have a charcoal or propane grill (that’s for people with backyards!) so a George Foreman or cast iron grill pan will work just fine.
Tip: If you find tartness overwhelming, I recommend using less lime and/or vinegar. My household loves acidic foods, so keep that in mind when marinating!
- 1-2 LB fresh chicken breasts, sliced thinly into tenders
- 1/8 cup olive oil
- Juice of 1 lime
- 1/2 cup white wine vinegar
- 1/4 cup Worcestershire sauce
- 3-4 garlic cloves, minced
- 1 TB dried oregano
- 1/4 TSP garlic powder
- Salt, to taste
- Pepper, to taste
Place the chicken pieces in a gallon-size resealable plastic bag and add the olive oil, lime juice, whine wine vinegar, Worcestershire sauce, minced garlic, oregano, garlic powder, salt, and pepper. Squeeze out as much air as possible, seal, and set in the fridge for no more than 3 hours.
Heat up your grill. Using tongs, place your chicken pieces across the grid and turn them after about 3-4 minutes, or when the grill lines are a nice deep brown. They’re ready when both sides have beautiful, dark grill lines.
You’re better off keeping them whole until you’re ready to slice them into the salad, so as not to lose the juices and dry them out.