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Chicken with Basil and Lime

Chicken with Basil and Lime

The lime-and-soy-marinated chicken is delicious added to the coconut-curry soup, but it can also be served on its own. (Double the recipe if you want each person to have a full serving of chicken.)

Martha Stewart Living, December 2011 http://www.marthastewart.com/865386/chicken-basil-and-lime
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Rated
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  • Prep Time 15 minutes
  • Total Time 1 hour
  • Yield Serves 4

Ingredients

    • 2 tablespoons fresh lime juice (from 2 to 3 limes)
    • 1 tablespoon safflower or peanut oil
    • 2 teaspoons low-sodium soy sauce
    • 2 teaspoons sugar
    • 1 large shallot, thinly sliced into rings
    • Coarse salt
    • 2 boneless, skinless chicken breast halves (about 8 ounces each), pounded to an even thickness (about 3/4 inch)
    • 1 cup basil leaves

Directions

  1. Stir together 1 tablespoon lime juice, oil, soy sauce, sugar, shallot, and 3/4 teaspoon salt in an 8-inch square baking dish. Add chicken; toss to coat. Refrigerate for at least 30 minutes.
  2. Heat broiler. Arrange chicken on top of shallot in dish. Broil 8 inches from heat source until lightly browned, about 7 minutes. Flip chicken, arranging shallots around sides. Broil until chicken is cooked through, 6 to 7 minutes more. Let stand for 5 minutes. Slice chicken crosswise. Reserve pan juices.
  3. Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice.

Cook's Note

Chicken can be marinated for up to 1 day.

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