Grilled Soy-Lime Chicken Breasts

  • Servings: 4
Grilled Soy-Lime Chicken Breasts

Photography: Christopher Baker

Source: Martha Stewart Living, January 2002


  • 4 boneless skinless chicken breasts

For the Marinade

  • 1/4 cup freshly squeezed lime juice, (about 2 limes)
  • 1/4 cup soy sauce
  • 1/4 cup extra-virgin olive oil

For the Salad

  • 1 head Boston lettuce, washed, leaves separated
  • 1 fresh mint
  • 1 fresh cilantro


  1. Whisk together lime juice, soy sauce, and oil in a bowl. Place chicken breasts on a work surface between two layers of waxed paper or plastic wrap. Using the smooth side of a meat pounder, pound the chicken breasts until all the pieces are an even A-inch thickness.

  2. Place chicken breasts in a resealable plastic bag or glass baking dish. Pour marinade into bag or over chicken in dish. Refrigerate at least 3 hours or overnight.

  3. Heat a grill or grill pan over medium heat. Remove chicken from marinade, letting excess drip off. Grill chicken until cooked through, about 3 minutes per side. Shred or slice chicken, and serve with lettuce leaves and herbs on the side. See the top left tin for reference.


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