Recipe: Lime and Pepper Grilled Chicken Breast

We never have chicken breast at the camp out. I’m not sure why, because it’s pretty good, either in recipes like this one or just with some barbeque sauce slathered all over it. Sometimes we make drumsticks. They’re okay I guess.

The key with chicken breast is to buy it on sale and in bulk. At least once every two months, the Giant brand chicken breast (it’s okay to go generic here) will go on sale for half off (normally $3.99/pound, on sale for $1.99/pound) or buy one, get one. Stock up when it’s that price, and you’ll save a ton of money. Same thing with good hot dogs. They’re always buy one, get one. Especially this time of year.

Alright, enough yapping. Let’s eat.

LIME AND PEPPER GRILLED CHICKEN BREAST

INGREDIENTS

• 1/2 cup lime juice (from about 4 limes)
• 3 tablespoons sugar
• 2 tablespoons freshly ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon salt
• 4 boned, skinned chicken breast halves

DIRECTIONS

1. Combine lime juice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.
2. On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.
3. Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes.