Kitchen notes · a little help before you start
Lemon Lime Chicken
Lemon Lime Chicken is made with chicken breasts, lemon juice, and lime juice.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 520 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Allow for marinating
Check the marinating step before planning the cooking.
2. Include the rest
Leave time for the resting step before continuing.
Get to know the ingredients
boneless skinless chicken breasts (about 6 small pieces)
In the method: Mix together olive oil, lemon & lime juice, garlic, salt, pepper and onion. 2 pounds boneless skinless chicken breasts, 1 cup olive oil, 1/3 cup lemon juice, 1/3 cup lime juice, 2 teaspoons minced…
lemon juice
In the method: Mix together olive oil, lemon & lime juice, garlic, salt, pepper and onion. 2 pounds boneless skinless chicken breasts, 1 cup olive oil, 1/3 cup lemon juice, 1/3 cup lime juice, 2 teaspoons minced…
lime juice
In the method: Mix together olive oil, lemon & lime juice, garlic, salt, pepper and onion. 2 pounds boneless skinless chicken breasts, 1 cup olive oil, 1/3 cup lemon juice, 1/3 cup lime juice, 2 teaspoons minced…
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 pounds boneless skinless chicken breasts (about 6 small pieces)Ingredient note
Source: 1 cup olive oilIngredient note
Source: 1/3 cup lemon juiceIngredient note
Source: 1/3 cup lime juiceIngredient note
Source: 2 teaspoons minced garlic ( 2 cloves garlic)Ingredient note
Source: 1 medium onion dicedIngredient note
Source: 1/2 teaspoon pepperIngredient note
Source: 1/2 teaspoon salt
How to make it
0 of 4 steps completeMake room for Lemon Lime Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Season with fresh snipped cilantro or parsley and garlic with lemon and lime wedges, if desired.
A few questions you might have
What should I prepare first?
Set out the grill. Start with this step: Mix together olive oil, lemon & lime juice, garlic, salt, pepper and onion. 2 pounds boneless skinless chicken breasts, 1 cup olive oil, 1/3 cup lemon juice, 1/3 cup lime juice, 2 teaspoons minced garlic,…
Which preparation step should I plan for?
Check the marinating step before planning the cooking.
What check should I look for as it cooks?
The internal temperature of the chicken should be 165ºF.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
This recipe works with boneless skinless chicken thighs as well. Do not marinate this chicken over 24 hours, or the chicken may end up mushy and stringy. I find 8-12 hours is best. Store any leftovers in the refrigerator in an airtight container for up to 3 days. Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
