Brazilian Garlic-Lime Chicken 
This recipe is about the marinade I soaked the chicken boobs in. That colorful vegetable medley on the side is Sweet & zesty Fiesta Salad. It works as an addictive dip or a beautiful side to the chicken. I've also eaten it all by itself for a light lunch. It's very versatile.
As for the marinade, the perky lime juice mingles with the fresh onion and spicy garlic. The parsley and rosemary add color and a fresh taste of bright green to the chicken. All together, they make an incredibly flavorful chicken that only needs a hot grill to finish it off. You could easily roast the chicken after marinating it, but I like firing up the grill any chance I get.
BRAZILIAN GARLIC-LIME MARINADE
Makes 1 cup; enough to marinate 2 to 3 pounds of meat.
- 6 garlic cloves
- 1 small onion, enough to make 1/3 cup
- 2 teaspoons coarse salt
- 3/4 cup lime juice
- 1/4 cup water
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons dried parsley
- 1/2 tablespoon dried rosemary
Place garlic, onion and salt in a 1-cup food processor until finely chopped. Scrape into dish or bag you will use to marinate meat. Add the lime juice, vinegar, parsley and rosemary. The marinade taste best used within a few hours of making.
Use this marinade for pork, chicken or lamb. Marinate thin cuts of meat (steaks, chops, and chicken boobs), covered in the frig for 1 to 2 hours; larger cuts of meat, such as pork loins or shoulders, for 6 to 8 hours or even overnight.
IF YOU'RE GRILLING THE CHICKEN
Make SURE to coat the chicken with cooking oil before placing on the grill, to prevent sticking. Grill chicken as you normally prefer.
IF YOU'RE ROASTING THE CHICKEN
Make sure to coat the chicken with cooking oil. Heat oven to 350ºF degrees. On a baking sheet covered with heavy duty foil, drizzle and coat breasts with light cooking oil. Bake covered for 35 to 40 minutes for bone-in breasts. For boneless breasts, roast for 20 to 30 minutes, depending on the thickness.
Gorgeous Jill, it looks so good! I love love love marinated chicken. It’s amazing what a marinade can do for its flavor
Wow. This looks so delicious. Makes me want to go shopping for chicken right now
Indrek, let me know when you try this recipe. I want to know what you think.
What a fabulous & georgous looking master piece!Stunning, just beautiful. So glad to have found your blog.A good recipe with clear description and thanks for sharing your talents.
We just tried this recipe a few days ago. It was actually so good that there were no leftovers like usually. We also used nice big pieces of chicken. Sadly we forgot to add parsley to the marinade but still it was delicious.
Thanks Jill for this nice recipe! Another dish in our menus
Awesome Indrek!
It’s always good to hear your dinner went well. And hey, the forgotten parsley is just reason to cook it again and compare the difference.
What did you serve on the side?
Since we’re pretty big fans of chicken and rice we actually served that on the side. With a nice sour-cream and chopped pickle sauce
I’ll let you know when we have tried another of your wonderful recipes.
Thanks so much for the great recipes, i tried the lentil and chicken soup you had on here, but added carrots and only had goya tomatoe and chicken flavor, turned out excellent, my wife and i have went on a diet and this recipe will be next for sure.
You’re welcome, Kenneth!
I’m so glad to hear you two are enjoying what you find here on Simple Daily Recipes. When you make this Garlic-Lime Chicken, make enough to store ahead. I had extra grilled chicken and stored it in the freezer for later. It held up well after freezing and made GREAT chicken soft tacos and quesadillas. I decided to always grill extra pieces from now on.