Happy 4th of July everybody! In honor of the holiday I thought I’d break out a grilling recipe.
This recipe is one that got made as a tag-team effort. The Mr. and I have kind of crazy Wednesdays…we both do our respective workouts and basically have time in between to quickly eat dinner and tag hands to trade off parent duty.
Since this recipe actually has two marinades, I made the first one before I left for my class and my Mr. grilled it and made the second while I was gone.
Here’s what you need:
3 Tbsp olive oil
1/4 c olive oil
3 Tbsp Dijon mustard
1/2 Tbsp Worcestershire sauce*
~1 Tbsp fish sauce*
3 Tbsp soy sauce
6 green onions, chopped
4 cloves garlic, minced
2 Tbsp basil, chopped
salt and pepper to taste
3 lbs chicken breasts
*The original recipe calls for 3 Tbsp of Worcestershire sauce. We ran out at 1/2, so we added fish sauce.
Start by combining zest and juice from two of your limes, your 3 Tbsp olive oil, mustard, Worcestershire, fish sauce*, soy, 3 green onions, 2 garlic cloves and salt and pepper. Cut your chicken into strips (not so small they’ll fall through the grill!) and place everything in a gallon sized bag. Marinate for around an hour.
Preheat your grill and when it is hot, cook your chicken for about 7 minutes. Flip it and cook until a thermometer placed inside reads 165. Take it off of the grill and allow to rest while you prepare the second marinade.
Combine the juice and zest of your final lime with your remaining olive oil, green onions, garlic cloves and all of your basil. Cut your chicken into bite-sized piece and mix together with your sauce.
This makes a ton of chicken. I would almost suggest cutting the recipe in half, but it is so delicious, and I think it might get even better as a leftover. I used leftovers of this on salad and we put some into a frittata we made and it was just great with everything. Definitely a recipe worth trying if you don’t already have something planned for your grill today!