Basil Lime chicken

I love discovering new ways to cook chicken. Lately, I’ve been on a boneless chicken thigh kick. I like the flavor and I do not miss the dry texture of breasts. This is the first time I’ve used basil and lime and it won’t be my last. I LOVED this combination and I will definitely keep this in my chicken rotation.

In order to keep this compliant with Whole 30, I used a dijon without wine or sugar and used coconut aminos, which is a soy and wheat free substitution to soy sauce.

Basil Lime Chicken (adapted from this recipe)

3 Limes (juice and zest) Divided

3 T Olive Oil

1/4 Cup Olive Oil

3 T Dijon Mustard

3 T coconut aminos (substitution for soy sauce)

6 Green Onions Chopped Divided

4 Cloves Garlic Minced Divided

2 T Chopped Basil

Salt and Pepper to taste

3 lbs Chicken Thighs-boneless

 

1. Combine the zest and juice of 2 limes, Olive Oil, Mustard,  Tamari, 3 onions, 2 garlic cloves salt and pepper and mix well.
2. Cut chicken into even cutlets and place in a gallon sized baggie.
3. Pour marinade over the chicken and marinate for 1 hour.
4. Preheat grill.
5. Place chicken on grill and grill for 7 minutes.
6. Then flip and cook until internal temp reaches 170.
7. Remove from grill and let meat rest.
8. Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, basil.
9. Slice chicken into bite-sized pieces and pour sauce over top.