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Grilled Chicken Breasts

I make a huge batch of this in the summer, then wrap small portions and store in the freezer for a quick chicken salad. It also works great in my Chicken Orzo Salad.

Servings 4

Ingredients

  • 1-1/2 pounds boneless chicken breasts
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/3 cup fresh lime juice
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp. sugar
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cumin

Instructions

  1. Remove all fat from chicken breasts and place in large sealable plastic bag.

    In a separate bowl, whisk together the remaining ingredients until well combined.  Pour over chicken in plastic bag. Seal and refrigerate for at least 8 hours.

    Remove chicken from marinade and grill until cooked through. 

Recipe Notes

Make a large batch of this in the summer, then wrap smaller portions individually in plastic wrap and store in a large freezer bag. Take out as needed for making a chicken salad or for Grilled Orzo Salad. Freeze up to 4 months.