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Seattle, WA.


Mustard-Lime Chicken Marinade

Mustard-Lime Chicken Marinade




  • 1 cup fresh lime juice
  • 1 cup fresh cilantro, chopped
  • 1 cup Dijon mustard
  • 2 tablespoon olive oil
  • 3 tablespoon chili powder
  • 2 teaspoon sea salt
  • 2 teaspoon pepper
  • 2 pound skinless, boneless chicken breasts


Combine the lime juice, cilantro, mustard, olive oil, chili powder, salt, and pepper in a food processor. Pulse until ingredients are well combined.

Place the chickens in a 7-by-11-inch Pyrex baking dish. Pour the marinade over the chicken, cover with foil, and refrigerate for at least 6 hours. (Zip-Lock bag will work also)

Heat a grill and cook chicken for 5-7 minutes per side until browned and cooked in the center or 165* degrees. Serve and enjoy.

Yield: 4 Servings

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