Herb Marinated Grilled Chicken
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  • 4 McGinnis Sisters skinless, boneless chicken breast halves
  • 4 limes, juiced
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
Whisk the lime juice, olive oil, chili powder, sage, oregano and cumin together in a small bowl. Arrange the chicken breast in a shallow glass container; pour the lime
juice marinade over the chicken. Cover the container with plastic wrap; refrigerate
1-1/2 hours, turning the chicken every 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
Basting with the marinade, grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted should read at least 165 degrees F.

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