- 1/3 cup lime juice
- 1/4 cup olive oil
- 1 T Dijon mustard
- 2 Garlic cloves, minced
- 1/2 t salt
- Blend lime juice, olive oil, mustard, garlic cloves, salt, and pepper together.
- Place chicken pieces in a pan or plastic zipper bag.
- Add sauce and marinate for at least ~30 minutes. I stick mine in the fridge for a couple of hours.
- Grill and serve.
My cousin served this when we visited her family. It was an immediate hit with my family and we now have it a couple of times a month. The Doctor loves taking the leftovers for lunch. You can use chicken tenders, but I just use boneless, skinless breasts and pound them so they're even. Depending on how large they are, I slice them into smaller pieces.
You can also use lemon juice, but we prefer lime. It doubles easily for more.
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