Chicken with Basil and Lime

Prep Time:
15 mins
Total Time:
1 hrs

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.)


  • 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


  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 Notes

Chicken can be marinated for up to 1 day.

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