Basil Lime Chicken and Long Grain & Wild Rice
Recipe from GOODEness Gracious
- 3 Limes (juice and zest) Divided
- 3 T Olive Oil
- 1/4 Cup Extra Virgin Olive Oil
- 3 T Dijon Mustard
- 3 T Worcestershire Sauce
- 3 T Soy Sauce
- 6 Green Onions Chopped Divided
- 4 Cloves Garlic Minced Divided
- 2 T Chopped Basil
- Salt and Pepper to taste
- 3 lbs Chicken Breasts
- Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well.
- Cut chicken into even cutlets and place in a gallon sized baggie.
- Pour marinade over the chicken and marinate for 1 hour.
- Preheat grill.
- Place chicken on grill and grill for 7 minutes.
- Then flip and cook until internal temp reaches 170.
- Remove from grill and let meat rest.
- Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, basil.
- Slice chicken into bite-sized pieces and pour sauce over top.
Here’s what I did this time: I followed this recipe fairly closely. I used thinly sliced chicken breasts, and put them in the first marinade before I went to work this morning. Stifle your gag reflex, that first marinade is going to bear an unfortunate resemblance to dog vomit. So the chicken marinated all day instead of just an hour. I also didn’t get to use the lime zest because my zester doesn’t zest. I don’t know what it THINKS it’s doing, but it doesn’t do its job. And the grocery store was out of fresh basil so I resorted to that basil paste in a tube thingamy. I’m pretty sure it doesn’t taste like fresh basil. I served this with Long Grain & Wild Rice and what was supposed to be steamed broccoli and cauliflower, but someone got all stingy with the broccoli, Bird’s Eye!
What’s the verdict? Husband loved it, flat out. He mixed his chicken with the rice instead of leaving it on top and thought it was great that way. “Yum, yum,” he says. I had a bit more trepidation going in. I apologize in advance for how many times you’ll read the following phrase on this site, but I’m not a fan of Dijon mustard. Yep, I’m the one who found the recipe. Yep, I’m the one who wrote down the recipe, made the grocery list, grocery shopped, and prepared the marinade before I went to work this morning. So it shouldn’t have hit me as hard as it did when I was removing the chicken from the marinade this evening that “OMG, there’s Dijon mustard in this recipe. Am I going to like this?”
This recipe needs the Dijon mustard.
Maybe just not three tablespoons of it. I feel like the Dijon kind of tried to hog the glory in this one. I expected more basil and lime flavor but those flavors were a bit overpowered by the Dijon.
Notes for next time: Try cutting the Dijon down to two tablespoons, and maybe add the juice of a third lime as well as some chopped basil into the first marinade. Also, once you chop up the chicken and add it into the second marinade, the meat is cooled by the cold basil and lime juice, so try throwing this onto a salad of mixed greens.