Key Lime Thai Chicken

  • Yield: 6 servings


6-- boneless, skinless chicken breast halves
1/2cup chopped fresh cilantro
1/2cup Key lime juice
1teaspoon dried mint
1/4cup vegetable oil
1/2teaspoon crushed red pepper flakes
1tablespoon honey
4cloves garlic, minced
1/2teaspoon freshly ground black pepper
-- Cilantro sprigs
1/4cup chopped green onion, white and green parts included
Key Lime Thai Cucumber Salsa
1/2cup Key lime juice
1/4cup vegetable oil
1/4cup sugar
1/2teaspoon salt
2teaspoons Thai chili sauce
1/2cup chopped green onions
2small peeled and diced cucumbers
1/4cup chopped fresh cilantro
1/4cup finely chopped roasted peanuts



  1. In shallow glass dish, place chicken. In a small bowl, make marinade by whisking together lime juice, oil, honey, garlic, onion, cilantro, mint, red pepper and black pepper. Pour over chicken breasts, turning to coat. Refrigerate and marinate 15 minutes. Remove chicken from marinade; reserve marinade. Place chicken on broiler pan about 6 inches from heat. Broil, turning and basting with reserved marinade, about 10 minutes or until fork can be inserted in chicken with ease. Garnish with cilantro sprigs. Serve with Key Lime Thai Cucumber Salsa.
  2. Key Lime Thai Cucumber Salsa: In medium bowl, mix together 1/2 cup Key lime juice, 1/4 cup vegetable oil, 1/4 cup sugar, 1/2 teaspoon salt, 2 teaspoons Thai chili sauce, 1/2 cup chopped green onions, 2 peeled and diced small cucumbers and 1/4 cup chopped fresh cilantro. Cover and refrigerate. Before serving, sprinkle with 1/4 cup finely chopped roasted peanuts.