Basil Lime Grilled Chicken

 

• 4 lbs boneless, skinless chicken breasts cut into kabob size
• 2 limes, juice and zest
• 3 T olive oil
• 3 Tb dijon or brown mustard
• 3 Tb worcestershire sauce
• 3 Tb soy sauce
• 3 green onions, finely chopped
• 3 garlic cloves, finely minced
• 1/2 tsp salt
• 1 tsp freshly ground black pepper

Sauce

• 1 lime, juice and zest
• 1/4 C extra virgin olive oil
• 3 green onions, finely chopped
• 3 garlic cloves, finely minced
• 1/4 cup chopped fresh basil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper 

Instructions

 In a gallon sized ziplock bag, mix together all the ingredients for the marinade.  Add the chicken and make sure the chicken is evenly coated with the marinade.  Marinate in the fridge for 2 hours.  While the chicken marinates, mix together the sauce ingredients in a small bowl and set aside.

Soak wood kabob skewers for a least 20 minutes

Put chicken on kabob skewers and grill until done.

When done put put basil sauce and more lime over the chicken

Can add a tzatziki sauce over chicken and serve with pitas. Tatziki sauce below.

• 2 cups plain Greek yogurt
• ½ English cucumber
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 ½ teaspoons dried oregano
• 2 cloves garlic minced
• 1 tablespoon olive oil

Instructions

• Slice cucumber in half lengthwise. Scoop seeds out with a spoon and grate into a bowl lined with paper towels. Press cucumber to release as much liquid as possible, set aside.
• In a medium bowl, combine Greek yogurt, lemon juice, chopped dill, oregano, minced garlic, and shredded cucumber. 
• Drizzle with olive oil and garnish with additional dill.