Tasty marinade with basil, lime, and dijon mustard is the base for delicious grilled Basil Lime Chicken. It's perfect for stocking your freezer with cooked chicken for quick meal prep. The chicken needs to marinate overnight, so be sure to plan ahead.
¼cupfresh basil, chopped (or 1 ½ tablespoon dried basil)
4lbs.boneless, skinless chicken breasts
Mix all ingredients except chicken together thoroughly in a small bowl. Reserve ¼ cup for basting and ¼ cup separately for serving; refrigerate.
Marinate chicken in remaining marinade overnight.
Grill over medium heat about 5 minutes, basting occasionally with reserved marinade.
Flip chicken and baste again. Continue to cook until juices run clear.
Divide chicken and serve ¼ for the meal and chop ¾ for the freezer.
Drizzle the marinade you reserved for dipping over the chicken you are serving, or just serve the marinade as a dipping sauce.
If your chicken breasts are thick, you may want to butterfly them by cutting them in half lengthwise like a filet, which allows for more even cooking.Serve one pound of chicken for dinner and chop the remaining chicken and divide into 3 portions to stock your freezer.Adapted from Basil Lime Chicken at GoodenessGracious.com.