- Juice of 1/2 a Lime
- 3 Leaves of Fresh Basil; torn
- 1/4 C Red Wine Vinegar
- 1/4 C Olive Oil
- 2 TBSP Worcestershire Sauce
- 2 TBSP Onion, roughly chopped
- 1 tsp Garlic, minced
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 3-4 Boneless, Skinless Chicken Breasts; fat trimmed
In a gallon-sized Zip-Loc bag combine all the ingredients except the chicken breast. Lightly shake the bag (be careful not to spill) to combine.
After the fat has been trimmed from the chicken breasts use a fork to puncture all over each piece to help the marinade absorb. Then add the chicken breasts to the marinade.
As you seal the bag make sure to squeeze out excess air. A simple way to do this is to seal the bag 3/4 of the way then fold the bag so that the portion containing the marinade rests over the top empty portion (again, watch for leaks/spills). Once most of the air is gone seal the bag completely.
Refrigerate for as little as 2 hours or as long as overnight. The longer the chicken marinates, the stronger the flavors will be.
When ready, remove the chicken from the marinade and cook as desired; I suggest a grill or grill pan. Discard the marinade.