This is a slightly hot lime juice based marinade that adds wonderful flavours to chicken. The breasts marinate in the fridge for about an hour, and then are cooked until moist and crispy brown. Perfect for sunny day barbecues, but it can be grilled in the oven anytime of the year.
I made a few changes that made this a 5 star recipe for me. I doubled the amount of lime juice and garlic and allowed the chicken to marinate overnight for a flavorful, juicy chicken breast. I served this topped with black bean salsa (from this website) and a pepper jack quesadilla with guacomole on the side. Wonderful!! - 05 Jul 2006 (Review from Allrecipes US | Canada)
Very good marinade. Overall, the chicken turned out moist and citrusy with a little kick from the red pepper flakes. I used olive oil vs. veg. oil and cut the boneless chicken into chunks before marinating to make kabobs. I also added some white wine vinegar to tenderize the chicken. I didn't have fresh oregano so I used dried. I let this marinate for 8 hours and skewered this with red and green peppers, cherry tomatoes, and red onion. - 26 Jun 2009 (Review from Allrecipes US | Canada)
This a very easy recipe for chicken breasts. The marinade adds lots of tangy flavor. We ate the chicken plain with artichokes, however I bet it would be delicious in a salad. - 07 Apr 2000 (Review from Allrecipes US | Canada)