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Garlic Lime Chicken Recipe Marinade

Garlic Lime Chicken Recipe


1/2 yellow onion

2 to 3 garlic cloves

3 pounds boneless skinless chicken breast halves

2 tablespoons lime juice

1 tablespoon molasses

2 teaspoons Worcestershire sauce

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup pitted and sliced Greek olives

How to make Garlic Lime Chicken?


1. Remove the skin from the onion and garlic. Scrub the onion and garlic with a vegetable brush while holding under cold running water. Dice the yellow onion on your produce cutting board. Mince garlic in a food processor.

2. Remove wrapper from chicken and place in a large bowl. Wash hands using soap and water after handling chicken.

3. Combine onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Use a wooden spoon to mix and coat the chicken.

4. Coat a large roasting pan with cooking spray. Transfer chicken to roasting pan and pour any remaining marinade over the chicken.

5. Be sure to wash your hands again after handling the raw chicken. Arrange olives over and around the chicken.

4. Heat the oven to 400°F. Insert the cooking thermometer into the thickest part of the largest breast. Bake until the internal temperature reaches 165°F, about 30 to 35 minutes. Enjoy!

Additional Food Safety Notes Related To This Recipe

• Check your refrigerator thermometer, making sure that the refrigerator is nor warmer than 40°F.

• Always store raw chicken on the bottom shelf of the refrigerator, away from fresh produce, ready-to-eat foods, and cooked foods (leftovers). Place the chicken package on a pan or plate to catch any juices that may drip.

• Defrost frozen chicken on the bottom shelf of the refrigerator. Place the chicken package on a plate or a pan to catch any juices that may drip. This method of defrosting usually takes 1 day.

• Wash hands correctly before and after handling raw poultry.

• Moisten hands with warm water and apply soap.

• Rub hands together for 20 seconds. Don’t forget to use a soft brush to clean your nails and nail beds.

• Rinse hands and dry with a clean towel.

• When storing leftover chicken, divide the chicken into small portions. Place into a clean, airtight storage container. Do not forget to label the container with the name and the date before putting in the refrigerator.

• When reheating leftover chicken be sure to use a cooking thermometer. Reheated chicken needs to reach a temperature of 165°F. 

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