This recipe was given to me years ago by one of my co-workers. I’ve shared it with many of my friends who’ve kept it as a go-to recipe for plain grilled chicken, Chicken Fajita’s, or grilled chicken salad. 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.
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.
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
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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.
