Lime Salsa Chicken

Cooking & Recipes


4 servings


1/4 cup lime juice
2 tablespoons sherry
2 tablespoons light olive oil
1/2 teaspoon oregano
1/2 teaspoon garlic salt
4 broiler-fryer chicken breast halves, boned and skinned
Salsa (recipe below)
avocado slices
tortilla chips


In a large bowl or resealable plastic bag, make a marinade by combining the lime juice, sherry, oil, oregano, and garlic salt. Remove 3 tablespoons of marinade and set aside for the salsa. Add chicken to the remaining marinade, turning to coat. Marinate in the refrigerator for 1 hour.

Remove the chicken from the marinade, and place the marinade in a small saucepan. Heat marinade to boiling, and boil for 1 minute. Place the chicken on a grill with the rack about 8 inches from the heat source. Brush marinade over the chicken. Grill, turning and basting frequently with marinade, about 16 to 20 minutes, or until the chicken is fork-tender. Arrange chicken on a platter. Serve with Salsa, and garnish with avocado slices and tortilla chips.



1 tomato, peeled, seeded, and chopped
1 green onion, sliced
1/4 cup sliced black olives
3 tablespoons reserved marinade (see above)
1 tablespoon seeded, chopped jalapeno
1 tablespoon chopped cilantro
1 tablespoon chopped mint
1 tablespoon slivered almonds
1/4 teaspoon salt
1/4 teaspoon pepper


Combine all ingredients in a bowl, mix together, and chill. Makes 1 cup.



Add new comment