1limezested and juiced(about 1 tsp zesr and 2-3 tsp juice)
additional lime wedges for garnish
Pound chicken to an even thickness for better cooking. Alternately, cube chicken to cook on skewers.
Firmly roll the lime on the counter to get the juice started. Zest the lime. Then, cut it in half crosswise and juice it into a shallow dish or bowl. Add the remaining marinade ingredients to the dish/bowl, stirring to blend.
Place the chicken into the mixture and turn to coat. Cover and marinate in the refrigerator at least 30 minutes. When ready to cook, remove the chicken from the refrigerator to warm up for 30 minutes.
Preheat an outdoor grill for high heat and oil the grill grate.
Remove chicken from the marinade and cook the chicken approximately 6-7 minutes on each side until juices run clear and the internal temperature reaches 160 F. Tent loosely with foil and let rest for 10 minutes.
NOTE: Also great cubed and cooked on skewers, but adjust grilling time.Squeeze a wedge of lime over the chicken at serving time for a kick of bright citrus flavor.
Preheat oven to 350 F and place rack to middle position.
Remove chicken from marinade and place on a parchment lined sheet pan or in a 3x9 baking dish sprayed with oil. Bake for 30-45 minutes depending on the size of the chicken breasts and your oven. Tent loosely with foil and let rest 10 minutes before serving with a squeeze of lime juice.
NOTE: Serves 4 people. I count the carbs per serving as 1 net carb because the marinade/ingredients are left behind. For the same reason also divide the sodium numbers by three.