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Lime Salsa Chicken

Nov/Dec 2015


Lime Salsa Chicken
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  • 1/4 cup lime juice
  • 2 tablespoons sherry
  • 2 tablespoons light olive oil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic salt
  • 4 broiler-fryer chicken breast halves, boned and skinned
  • Salsa (recipe below)
  • avocado slices
  • tortilla chips


In a large bowl or resealable plastic bag, make a marinade by combining the lime juice, sherry, oil, oregano, and garlic salt. Remove 3 tablespoons of marinade and set aside for the salsa. Add chicken to the remaining marinade, turning to coat. Marinate in the refrigerator for 1 hour.

Remove the chicken from the marinade, and place the marinade in a small saucepan. Heat marinade to boiling, and boil for 1 minute. Place the chicken on a grill with the rack about 8 inches from the heat source. Brush marinade over the chicken. Grill, turning and basting frequently with marinade, about 16 to 20 minutes, or until the chicken is fork-tender. Arrange chicken on a platter. Serve with Salsa, and garnish with avocado slices and tortilla chips.



  • 1 tomato, peeled, seeded, and chopped
  • 1 green onion, sliced
  • 1/4 cup sliced black olives
  • 3 tablespoons reserved marinade (see above)
  • 1 tablespoon seeded, chopped jalape


Combine all ingredients in a bowl, mix together, and chill. Makes 1 cup.
Updated Thursday, May 8th, 2003

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