Recipe information
Yield
serves 4
Ingredients
1/4 cup fresh lime juice (about 2 limes)
1/4 cup soy sauce
1/4 cup extra-virgin olive oil
4 boneless, skinless chicken breasts
1 head Boston lettuce, washed, leaves separated
1 bunch fresh mint
1 bunch fresh cilantro
Preparation
Step 1
Whisk together the lime juice, soy sauce, and oil in a bowl. Place the chicken breasts on a work surface between 2 layers of waxed paper or plastic wrap. Using the smooth side of a meat pounder, pound the chicken breasts until all the pieces are an even 1/2-inch thickness.
Step 2
Place the chicken breasts in a resealable plastic bag or glass baking dish. Pour the marinade into the bag or over the chicken in a dish. Refrigerate at least 3 hours or overnight.
Step 3
Heat a grill or grill pan over medium heat. Remove the chicken from the marinade, letting excess drip off. Grill the chicken until cooked through, about 3 minutes per side. Shred or slice the chicken, and serve with lettuce leaves and herbs on the side.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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