New Recipe Monday — Crazy Chicken

I was a little skeptical that my kids would eat this, especially my oldest, but he really likes it! In fact, he was really excited when I made it again this last week (and he’s my pickiest eater).
Here it is with my side notes…


  • 4 limes, juiced (I have used lemon juice from a bottle, 4 limes might be a little heavy for some, but we liked it)
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder (I thought this would be too much at first, but it isn’t.)
  • 1 teaspoon dried sage (I don’t have this on hand usually so I just leave it out)
  • 1 teaspoon dried oregano (ditto with the sage)
  • 1 teaspoon ground cumin
  • 4 skinless, boneless chicken breast halves (I really just use any chicken I have on hand. The chicken breasts are nice because the chicken can be sliced and put on top of a salad or in a taco, but this last week I made it with chicken legs and the boys gobbled it up)


  1. Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl.**I take the easy way out and mix the marinade in a gallon plastic bag, then put my chicken in and shift it around*** Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken. Cover the container with plastic wrap; refrigerate 1 1/2 hours (I’ve marinated it longer), turning the chicken every 30 minutes (I don’t know who does this but it sounds good)
  2. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature (I didn’t do this).
  3. Grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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