Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken with Basil and Lime 3.8 (44) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 4 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.) 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 ¾ inch) 1 cup basil leaves Directions 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. 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. Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice. Cook's Notes Chicken can be marinated for up to 1 day. Rate it Print