My friend, Peggy, who now lives in Idaho, sent me this recipe. When Peggy and I lived near each other in Carlsbad, NM, we often shared in the festive cheer of a margarita (or two). Although we’re now separated by many miles we still enjoy our mutual love of fresh, juicy limes by making this zesty dish. We prepare it year-round using chicken breasts, chicken kabobs, or raw shrimp.
Peggy and I both consider this recipe a “keeper” because, not only is it scrumptious to eat, it also uses ingredients we always have on hand, and thankfully, our hubbies are always ready to fire-up the grill whether the sun is shining in Houston or the snow is a foot deep in Idaho.
GARLIC LIME CHICKEN
1/2 cup soy sauce
1/3 cup fresh limejuice
1-tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 teaspoon dry mustard
1/4 teaspoon coarsely ground pepper
4 boneless (1 pound), skinless chicken breasts (or chicken cut into cubes for kabobs, as shown) or 1 pound raw peeled shrimp
In a marinating bag, combine first six ingredients. Add chicken breasts to marinade then seal and refrigerate for 30 minutes. Remove chicken breasts from the marinade and discard (marinade is especially good when cooked and used as a sauce). Place chicken on upper grill and slow cook for 3 to 4 minutes on each side. Allow chicken to rest for 5 to 6 minutes before serving (grill for less time if making kabobs or shrimp).
Yield: 4 to 6 servings