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Lime Glazed Chicken Breast

★★★★

image of lime glazed chicken breast

  • 3 Tbsp lime juice
  • 2 Tbsp lemon juice
  • 4 cloves garlic, pressed
  • 1 Tbsp olive oil
  • 4 boneless skinless chicken breasts halves, (1 1/2lb)
  • 2 Tbsp light corn syrup
  • ¾ tsp. kosher salt
  • ¼ tsp. freshly ground pepper

Combine 3 Tbsp. of lime juice and the garlic and olive oil in shallow dish; add chicken and turn to coat. Cover and refrigerate 15 minutes, turning once. Combine lemon juice and the corn syrup in a small bowl; set aside.

Heat oil in a cast iron skillet. Remove chicken from marinade and discard marinade; sprinkle chicken with salt and pepper, add to skillet, cooking 4 minutes on one side, flip, and cook another 4 minutes of the other side.  Basting with reserved corn-syrup mixture during last 2 minutes of cooking. Allow chicken to cook until juices reduce some and chicken browns slightly.

Makes 4 servings

Source : Redbook June 2002


This was pretty good, it would be much better on the grill where the sugar basting mixture would be able to caramelize on the surface. I altered the original recipe to work with what I had on hand. I omitted the zest (I didn’t have any) and used 3 Tbsp lime juice in the marinade and 2 Tbsp lemon juice in the basting mixture. The chicken breasts were still slightly frozen in the center so I cut them in half lengthwise to make thinner pieces. The original recipe was meant for the grill, but it’s a little cold to be grilling around here in early December.

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